Nutrition and Food Sciences: Foodservice Systems (A)

About NFS 3250 A

Emphasis on the foodservice system model for understanding quality control; food procurement, production, and marketing; management and evaluation of foodservice facilities, human and financial resources. Prerequisites: NFS 1043, NFS 1053, NFS 2143, minimum Junior standing.

Notes

Prereqs enforced by the system: NFS 1043, NFS 1053, and NFS 2143; Minimum junior standing PACE students by permission and override

Section Description

This course examines the principles of food systems management, defining and applying management theories and functions in food and nutrition settings. Human, material and facility management will be discussed. Students gain an understanding of the tools available for managing effective and efficient food and nutrition organizations. Purchasing and inventory techniques will be examined. Using the foodservice systems model as a guide, it shows students how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability.

Section Expectation

Class will meet on M,W,F from 9:40-10:30

Evaluation

Students will be evaluated on a variety of assignments throughout the semester.

Important Dates

Resources

• Parking
• PACE Course Pricing
• Textbooks