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:

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).
Use current nutrition informatics technology to develop, store, retrieve and disseminate information and data (CNDT 4.3).

Listed Topics

Foodservice industry
Types of foodservice operations
Menu planning
Production management
Recipe costing
Facility planning and design
Equipment and furnishings
Work improvement and productivity

Reference Materials
Textbooks, audio-visual materials, computer

Approved By: Bullock, Quintin Date Approved: 05/16/2018

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DIT 110 - Foodservice Production and Purchasing