DIET 2217 - Institutional Food Service

Prerequisite: DIET 2215. Students learn principles of food sanitation, safety, and purchasing. Students will also prepare policies, procedures, and conduct an in-service training class for a food service facility. Prevention of food poisoning, legal responsibilities of management, food handling and delivery systems are discussed for safe and sanitary practices. Procurement specifications for food and equipment, facility layout, receiving principles, issuing of food items, cost control, and budget preparation are also included. Principles of meal planning and writing menus for volume food combinations, texture, color, nutrition, and cost will be presented. The interrelated steps involved in quantity food production, the delivery of food, and the responsibilities of management will be discussed. 3 credits