Mar 29, 2024  
Course/Program Inventory 
    
Course/Program Inventory

DMC 1020 - Management of Food



Clock Hours: 220

Delivery Mode
on-ground

Prerequisites: DMC 1010 - Orientation  

Course Description:
The Management of Foodservice Course (MFS) concentrates on the many facets of the foodservice industry. You will discover that it takes some knowledge in many areas to make it all come together as one. This course will review organizational charts, customers and customer service, service and delivery systems, menus, recipes, purchasing, receiving, storage, sanitation and safety, personnel responsibilities, layout and design, financial aspects of kitchen management and much more.

Student Learning Outcomes:
  1. Examine the size and scope of the foodservice industry
  2. Interpret an organizational chart
  3. Determine client/resident preferences
  4. Evaluate meal service systems
  5. Help client/resident choose foods from selective menus
  6. Prepare standardize
  7. Forecast amounts of food
  8. Determine amount to purchase
  9. Receive, store, and distribute food, supplies, and equipment
  10. Recommend cooking procedures
  11. Recommend equipment
  12. Verify quality
  13.  Investigate safety and productivity
  14.  Maintain department budget
  15.  Implement cost effective procedures
  16.  Manage revenue generating services
  17.  Coordinate department servicesd recipes