Introduction to Food Production and Service (3) Principles of quality food production and service stressing the integration of menu planning, recipes, cost control, and service.
HM 329 Introduction to Food Production and Service (3)
This course provides students with information on the basic principles of effective food production and service management. The primary focus is the integration of menu planning, recipe writing, including HACCP, and the development and maintenance of quality standards and cost control for both food and labor throughout the foodservice cycle. Students will also be introduced to managing service in the front of the house for foodservice operations. The course is required of HM majors, and is part of the foods sequence, providing knowledge prerequisite for HM 330 and HM 430 in which student prepare and serve food for the public. This course also covers foodservice management competencies required for Nutrition students desiring to obtain a dietetic internship and the RD credential through ADA. Students must complete this course with a C or better before proceeding to the food production classes.
Note : Class size, frequency of offering, and evaluation methods will vary by location and instructor. For these details check the specific course syllabus.