DN A350 — Foodservice Systems and Quantity Foods 4 Credits
Presents principles and theories of foodservice systems: menu planning, development and standardization. Covers adjustment and costing of quantity recipes and procurement and production of quantity food. Registration Restrictions: Admission to the pre-major in dietetics or the Bachelor of Science in Dietetics or the minor in Hospitality Administration and completion of all GER Tier 1 (basic college-level skills) courses with a minimum grade of C