Course Code: NUTR 111
Academic Year: 2020-2021
During this course, students examine the key systems in an institutional foodservice organization, including procurement, production, assembly and distribution. The interrelationships and efficient work flow of these subsystems are identified and evaluated. The various types of equipment and its preventative maintenance for production, assembly and distribution are examined. Waste management, the effects of foodservice on the environment and sustainability complete the course.