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NUTR 2250 – Foodservice Operations
Principles of layout and design for food service facilities.
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NUTR 2250 – Foodservice Operations : Principles of layout and design for food service facilities.
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Systems Approach to Foodservice Organization
Definitions
Principles, methods, and constraints of menu planning for food service operations.
Food Purchasing laws.
Principles of food procurement and a system of records of control.
Principles of receiving and storage to control the quality of foods.
Fundamentals of food production and general methods of food preparation in various food processing systems. Adaptation of recipes
Fundamentals of food distribution and the types of service offered in food service institutions
Principles of layout and design for food service facilities.
Principles of equipment needs and analysis for selecting food service equipment.
Fundamentals of energy conservation and application techniques for food service
Regulations for safety and sanitation which conform to the National Sanitation Foundation, OSHA, and state and local standards
Principles of food safety, food poisoning: identification and prevention
Principles of sanitation practices and standards for storing, preparing, processing, and serving foods.
Fundamentals of food service external and internal disaster plannin
Explanation of the characteristics of quality. Intro to the steps of developing a food service quality improvement program, and objective and subjective indicators of a quality food service operation.
Top 15 Journal Titles in Foodservice Operations
Food service operations
Kitchen Design
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