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May 09, 2025
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DET 117 Foodservice Management Systems (5 Credit Hours)
Class Hours: 5
Lab Hours: 0
Clinical/Work Experience Hours: 0
Prerequisites: None
Corequisites: Take DET 116 and DET 118
This course provides a full and comprehensive overview of institutional food service management. Emphasis is placed on the application of facility design, menu planning, food procurement, inventory control, food safety principles, human resource and financial management, and food production. Upon completion, students should be able to sit for the national certified dietary managers’ credentialing examination.
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