Mar 28, 2024  
2020-2021 Catalog 
    
2020-2021 Catalog [ARCHIVED CATALOG]

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DIT 110 - Foodservice Production and Purchasing


Credits: 3
3 Lecture Hours

Description
This course studies the tools of management as they relate to foodservice. Topics include safety, sanitation, master menu development, recipe standardization, food and menu cost analysis, facilities, planning, design and equipment selection for a foodservice department. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Learning Outcomes
Upon successful completion of the course, the student will:

  1. Modify recipes and menus for acceptability and affordability that accommodate the cultural diversity and health status of various populations, groups and individuals (CNDT 3.7).
  2. Use current nutrition informatics technology to develop, store, retrieve and disseminate information and data (CNDT 4.3).
Listed Topics
  1. Foodservice industry
  2. Types of foodservice operations
  3. Menu planning
  4. Production management
  5. Recipe costing
  6. Facility planning and design
  7. Equipment and furnishings
  8. Work improvement and productivity
Reference Materials
Textbooks, audio-visual materials, computer
Approved By: Bullock, Quintin Date Approved: 05/16/2018


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