NT 276 - Food Systems Management

Credit Hours: 3

A continuation of Introduction to Food Systems Management (NT275) including the application of nutrient modification to menu writing, purchasing, recipe standardization production and delivery systems, receiving and storage, inventory, equipment, cost analysis and financial control for health care food service. Waste management and management information systems in health care are also discussed.

Course Outcomes
At the completion of the term, the student will be able to:

identify factors which determine types of menus and meal service in a health care facility;
apply procedures for standardized recipes;
compare standard portion sizes for various types of service;
analyze factors that affect purchasing;
distinguish between types of inventory methods used for cost control;
plan quantity and quality food production;
utilize and evaluate computer applications for food service management; and
examine factors effecting dietary costs and budget preparation.

Prerequisites: NT 128, NT 275
Corequisites: NT 277, NT 284, NT 285, NT 286
S (N)