NS 488
Applied Dietetics in Food Service Systems
Spring. 3 credits. Limited enrollment. Prerequisites: H ADM 106 or introductory food service management course and BIOMI 290. White lab coat required. Fee for special supplies/training and activities: approx. $100. E. Gier.
Gain experience in facility design; equipment selection, use, and care; job analysis and evaluation; human resources planning; management of financial resources; recipe development and volume food production; computer-assisted management; employee training; and applied safety and sanitation standards. Through planning and executing a themed event, students develop other skills required to operate/manage a food service program. Application of quality management in food service operations and facility management is stressed. Laboratories are arranged through Cornell Dining and other off-campus sites. Completion of a professional portfolio is required. ServSafe training and examination is conducted; successful completion results in ServSafe certification.