NDFS 445
Foodservice Systems.
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Input, transformation, and output in the food service system; emphasizes procurement, production, service, and sanitation.
When Taught
Winter
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
3
Fixed
3
Fixed
3
Fixed
0
Title
Industry Trends
Learning Outcome
Analyze current societal, demographic, technological, and menu trends and topics in a variety of industry segments
KRDN 2022: 2.1, 2.6
Title
Foodservice System Model
Learning Outcome
Analyze the foodservice system model and the relationship of each of its parts
Title
Cultural Humility in Menu Planning
Learning Outcome
Understand and apply concepts of cultural humility related to foodservice management and menu planning.
KRDN 2022 2.6, 3.6
Title
Systems Theory
Learning Outcome
Understand and apply systems theory and knowledge of management functions to foodservice operations as well as other areas of the dietetic industry
KRDN 2022: 4.1, 4.6
Title
Procurement
Learning Outcome
Discuss the procurement subsystem and the functions fo that subsystem including
- Vendors and vendor selection
- Methods of purchasing, receving, storage, and inventory control
- Understand specifications and value analysis and their use in purchasing
KRDN 2022: 2.5, 4.6
Title
Production
Learning Outcome
Understand the food production subsystem and the functions of that subsystem
Understand and apply the use of forecasting models
Discuss planning, purchase and use of kitchen equipment
Discuss the purpose and use of an ingredient room and production schedules
Understand and apply principles of facility design and kitchen layout
KRDN 2022: 4.2, 4.6
Title
Distribution and Service
Learning Outcome
Understand the distribution and service subsystem
Differentiate between delivery systems for various types of foodservices
Discuss pros and cons of methods of distribution
Define different types and methods of service
KRDN 2022: 2.4
Title
Sanitation and Safety
Learning Outcome
Safety, Sanitation, and Maintenance Subsystem
Understand principles of safety and maintenance as they apply to foodservice systems
KRDN 2022: 4.5
Title
Sustainability
Learning Outcome
Understand and apply principles of sustainability and how it applies to foodservice systems as well as other parts of the dietetics industry.
Title
Marketing
Learning Outcome
Understand basic principles of marketing and apply them to a foodservice system
Discuss marketing of nutrition and self
KRDN 2022: 4.1
Title
Foodservice System Interrelation
Learning Outcome
Critically evaluate and describe each part of the foodservice system indiviually and as a whole and understand how they interrelate with each other
KRDN 2022: 1.3, 2.1, 4.6
