FSRV
1113
Food Service Systems
Lecture Hours
4.0
Seminar Hours
0.0
Lab Hours
0.0
Credits
3.0
Regular Studies
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.
Course Outline
Document
