DIT 212 - Foodservice Systems
Credits: 3
3 Lecture Hours
Prerequisites: DIT 104 , DIT 110 , DIT 125 and DIT 210
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.
Learning Outcomes
Upon successful completion of the course, the student will:
- Use clear and effective oral and written communication (CNDT 2.2).
- Participate in quality improvement and customer satisfaction activities to improve delivery of nutrition services (CNDT 4.1).
- Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment (CNDT 4.7).
Listed Topics
- Overview and Current Issues
- Marketing
- Quality Management
- Staffing the Foodservice Department
- Management Information Systems
- Computer Applications in Foodservice
- Financial Management
- Environmental Issues and Waste Management
- Security and Disaster Planning
- Time Management
- Stress Management
- Facility Design and Equipment
Reference Materials
Textbook, internet, audio-visual.
Approved By: Bullock, Quintin Date Approved: 05/16/2018
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