HOSP 117 - Dietary Management/Cost Controls

PREREQUISITES: Demonstrated competency through appropriate assessment or earning a grade of “C” or better in ENGL 093 - Introduction to College Writing and ENGL 083 - Reading Strategies for College or ENGL 095 - Integrated Reading and Writing, or ENGL 075 - Co-Requisite Integrated Reading & Writing
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 3
DATE OF LAST REVISION: Fall, 2015

This course presents the basic principles of management and supervision for the dietary professional. Skills learned through this course and included practices are applicable to management level positions.

MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:

Explain purchasing and receiving practices as they are used in foodservice operations.
Understand the terminology and practice of food production skills.
Identify equipment needs.
Supervise the production and service of food.
Write purchase specifications.
Write general and modified menus.
Implement cost effective procedures.

COURSE CONTENT: Topical areas of study include -

Menus for specific diets
Purchasing and receiving practices
Cost effective practices
Quantity food production
Equipment needs and specifications

Course Addendum - Syllabus (Click to expand)

Costs

Payments

HOSP 117 - Dietary Management/Cost Controls