NUTR 310: Food Service Management I
Prerequisite: NUTR 214 and admission to upper division NUTR
Credit Hours: (3)
This course presents the basic principles and current practices of foodservice management. It is the first of a two-part sequence.
Detailed Description of Content of Course
This course presents the basic principles and current practices of foodservice management.
Topics include:
Detailed Description of Conduct of Course
Course instruction strategies may include, but will not be limited to, lecture, discussion, class activities, problem based learning, case studies, videos, guest speakers, and student presentations.
Goals and Objectives of the Course
Successful completion of the course will enable the student to:
Assessment Measures
Assessment measures may include, but will not be limited to exams, assignments, projects, case studies, and oral presentations.
Other Course Information
This course, in part, fulfills the requirements for the Didactic Program in Dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics.
Review and Approval
December 2002 Updated Anne Alexander, Chair
March 27, 2012 Revised
April, 2019