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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:
- Examine the size and scope of the foodservice industry
- Interpret an organizational chart
- Determine client/resident preferences
- Evaluate meal service systems
- Help client/resident choose foods from selective menus
- Prepare standardize
- Forecast amounts of food
- Determine amount to purchase
- Receive, store, and distribute food, supplies, and equipment
- Recommend cooking procedures
- Recommend equipment
- Verify quality
- Investigate safety and productivity
- Maintain department budget
- Implement cost effective procedures
- Manage revenue generating services
- Coordinate department servicesd recipes
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TCAT to CC Articulation Brochure