Nutrition and Food Service Management

This course focuses on the principles and practices of managing food service operations with an emphasis on nutrition, health, and safety. The course covers key topics such as menu planning, food production, cost control, nutrition standards, sanitation, and personnel management. Students will learn how to design nutritionally balanced menus, manage food service teams, and ensure compliance with health and safety regulations. The course emphasizes the importance of providing high-quality, nutritious meals in various food service settings such as hospitals, schools, and commercial establishments.

Upon successful completion of this course, students will be able to:

• Understanding the Role of Nutrition in Food Service: Students will gain a comprehensive understanding of how to incorporate nutrition principles into food service operations, ensuring that menus meet health and dietary guidelines.
• Managing Food Production and Service: Learn how to efficiently manage food production processes, including inventory management, portion control, and quality assurance, to deliver high-quality meals in large-scale food service operations.
• Implementing Health, Safety, and Sanitation Standards: Gain proficiency in maintaining health and safety standards in food service environments, including food handling, sanitation practices, and compliance with local and national regulations.
• Developing Cost-Effective, Nutritionally Balanced Menus: Develop the ability to plan, create, and evaluate nutritionally balanced menus that cater to specific dietary needs while managing costs and maximizing resource efficiency.

These outcomes aim to prepare students for leadership roles in nutrition and food service management, equipping them with the skills and knowledge to manage food service operations that prioritize nutrition, safety, and customer satisfaction in healthcare, education, and hospitality settings.