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FNS
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200
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Food and Nutrition Systems I
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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.
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Lect: 2 hrs./Lab: 2 hrs.
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| Prerequisites: FND 100, FNN 100, and FNP 100
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Course Weight: 1.00
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FNS
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300
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Food and Nutrition Systems II
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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 preparation of financial reports, operating budgets and a range of computer applications used by managers in food and nutrition practice.
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Lect: 3 hrs.
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| Prerequisite: FNS 200
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Course Weight: 1.00
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FNS
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400
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Food and Nutrition Systems III
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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.
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Lect: 3 hrs.
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| Prerequisites: (FNS 200 and FNS 300), ACC 100, or HTA 353
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Course Weight: 1.00
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COURSES