DIT 212 - Foodservice Systems

 
Description
This course provides information on the food management practices in the hospitality and health care industry.  Various foodservice systems, styles of foodservice, principles of kitchen design, menu merchandising, environmental and waste management systems and management of information systems are covered.. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.

1. Use clear and effective oral and written communication (CNDT 2.2).
2. Participate in quality improvement and customer satisfaction activities to improve delivery of nutrition services (CNDT 4.1).
3. Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment (CNDT 4.7).

1. Overview and Current Issues
2. Marketing
3. Quality Management
4. Staffing the Foodservice Department
5. Management Information Systems
6. Computer Applications in Foodservice
7. Financial Management
8. Environmental Issues and Waste Management
9. Security and Disaster Planning
10. Time Management
11. Stress Management
12. Facility Design and Equipment

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