FSRV 1113: Food Service Systems

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Course Format Lecture 4.0 h + Seminar 0.0 h + Lab. 0.0 h
Credits 3.0

Course Description

In this online introductory course, students study the organization of the institutional food service and the standards required for operation. Areas of study include organizational structure, sanitation and food safety, WHMIS, HACCP, staff training, work simplification, purchasing, receiving, and inventory control. Some fieldwork involved.

Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.

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Course Outline