DIET 2510 Quantity Food Management I

3 Credit Hour(s)

This course is an introduction to food service management to include qualities and responsibilities of an effective food service manager; the study of various types of food service systems, organization of a food service operation; techniques and theories of management; selection and training of personnel; quality, production and cost control; purchasing methods and procedures, ethics of buying practices and marketing of food service products.

Prerequisite(s): DIET 1130
This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university to which they intend to transfer for a baccalaureate degree. The receiving institution always makes the final decision about transferability of credits.