RYERSON UNIVERSITY: Undergraduate Calendar 2004-05

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UNDERGRADUATE PROGRAM CALENDAR 2004-2005
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Food Management Courses
FNS 200 FNS 300 FNS 400

FNS 200 Food Management: Food and Nutrition Systems I Lect: 2 hrs./Lab: 2 hrs.

Food and Nutrition Systems I explores the basic principles and theories of food service systems; menu planning; quantity recipe standardization and costing; procurement and production of quality food; and food service computer applications.

Prerequisite: FNN 100, FND 100, FNP 100.

FNS 300 Food Management: Food and Nutrition Systems II Lect: 3 hrs.

As the second course in the Food and Nutrition Systems series, this course focuses on the management of food service systems with an emphasis on cost controls and analysis of data to facilitate operational planning and decision making. Students will develop skills in the prep-aration of financial reports, operating budgets and a range of computer ap-plications used by managers in food and nutrition practice.

Prerequisite: FNS 200 or permission from the School of Nutrition.

FNS 400 Food Management: Food and Nutrition Systems III Lect: 3 hrs.

Food and Nutrition Systems III is an advanced course in the principles of food service operations and management as applied in health care institutions and other settings. Using the case study approach, the latest trends in menu planning, purchasing, inventory and production management, financial controls, planning and system change, and the use of quality assurance mechanisms are emphasized. The application of management information systems, at both the operational and managerial level are highlighted. (formerly FND 400). Food Management: Food and Nutrition Systems III.

Prerequisites: FNS 200 (or FND 200); and FNS 300 (or ACC 100 or HTA 353).

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FNS 200	Food Management: Food and Nutrition Systems I	Lect: 2 hrs./Lab: 2 hrs.
Food and Nutrition Systems I explores the basic principles and theories of food service systems; menu planning; quantity recipe standardization and costing; procurement and production of quality food; and food service computer applications.
Prerequisite: FNN 100, FND 100, FNP 100.

FNS 300	Food Management: Food and Nutrition Systems II	Lect: 3 hrs.
As the second course in the Food and Nutrition Systems series, this course focuses on the management of food service systems with an emphasis on cost controls and analysis of data to facilitate operational planning and decision making. Students will develop skills in the prep-aration of financial reports, operating budgets and a range of computer ap-plications used by managers in food and nutrition practice.
Prerequisite: FNS 200 or permission from the School of Nutrition.

FNS 400	Food Management: Food and Nutrition Systems III	Lect: 3 hrs.
Food and Nutrition Systems III is an advanced course in the principles of food service operations and management as applied in health care institutions and other settings. Using the case study approach, the latest trends in menu planning, purchasing, inventory and production management, financial controls, planning and system change, and the use of quality assurance mechanisms are emphasized. The application of management information systems, at both the operational and managerial level are highlighted. (formerly FND 400). Food Management: Food and Nutrition Systems III.
Prerequisites: FNS 200 (or FND 200); and FNS 300 (or ACC 100 or HTA 353).