FN 133 [THB]

NUTRITION IN FOOD SERVICE OPERATIONS

FN 133 discusses the fundamentals in food service management by focusing on the operational phases of food service and highlighting the application of nutrition concepts.

Upon completing the course, students must be able to:


CO 1. Reflect on the role of nutrition in the historical and future evolution of food services;


CO 2. Analyze the role of food service within the broader framework of food systems highlighting its interconnections with production, distribution, consumption, and waste management;


CO 3. Examine the interrelationships among menu planning, purchasing, receiving, storage control and inventory, food production, distribution, and service, using a systems approach, considering food safety, cost control, and sustainability;


CO 4. Explain the role of national food safety and waste management policies in food service operations;


CO 5. Plan a nutritionally adequate cycle menu considering food safety, patron needs, sustainability, and resources;


CO 6. Apply food and nutrition concepts in developing and standardizing recipes intended for nutritionally vulnerable groups, considering patron, food safety, aesthetic, sustainability, and economic factors;


CO 7. Conduct quantity food production of standardized recipes intended for nutritionally vulnerable groups, considering patron, food safety, aesthetic, sustainability, and economic factors;

CO 8. Synthesize the application of food service competencies of nutritionist-dietitians in food services, clinical, and public health settings.