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DIT 2510 Institutional Foodservice Systems

This course incorporates food delivery and production systems, facility and materials management, menu planning, food and non-food procurement, cost and quality control methods. Food safety and sanitation principles will be applied.

Division: Health Sciences
Department: Nutrition and Dietetics
Repeatable Credit: No
Offered Online: No

Prereqs: NONE  


  • Evaluate customer satisfaction and participate in quality improvement and outcomes development for clinical and customer service.
  • Describe methods for evaluating and controlling quality and quantity of food items produced and served in foodservice systems.
  • Develop and prepare menus for quantity food production utilizing cost and quality control methods.
  • Describe the relationships of foodservice systems and apply principles of menu planning, procurement, receiving, storage and food preparation to quantity food production and service for a variety of settings.
  • Evaluate kitchen design, equipment and tools to improve work flow and efficiency of operation in quantity food production and service areas.

Credit Hours: 3

Classroom Hours: 3