DT 211 Food Service Management 1 3 Credits. 3 Lecture Hours. 0 Lab Hour.
A course on fundamental concepts of food service management. Topics include: the foodservice business, food preparation, menu planning and development, meal service and delivery systems, evaluation of meal production, recipe standardization, and food safety and sanitation. This course is offered through online delivery only.
Prerequisites: DT 120 (minimum grade C) and instructor consent
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Instructor Consent Required