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DIT 2735 Foodservice Organization & Management

Describe functions of management and identify a variety of tools used to assist with organizational performance. Application of marketing concepts, financial reports/budget, quality improvement and current trends/regulations.

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

Prereqs: DIT 2510 AND DIT 2515 AND DIT 2520 

Outcomes

  • Apply marketing concepts to foodservice management.
  • Describe the current trends and regulations of various foodservice systems (schools, corrections, etc).
  • Identify a variety of management tools that assist with organizational performance.
  • Describe classic functions of management and their use by an effective supervisor.
  • Participate in performance improvement, utilize policies and procedures for outcomes development while applying appropriate safety/sanitation principles.

Credit Hours: 3

Classroom Hours: 3