Examines the hospitality organization as a total system, with emphasis on strategic planning, systems design, and problem analysis. Principles of food selection, preparation, and meal planning, including purchasing guides, nutrition principles, and meal service. Exploration of trends and issues in food and nutrition that relate to hospitality industry. Credit not given for both FN 303 and FN 315. Basic nutrition and its application in meeting nutritional needs of all ages.
Consideration is given to food selection, legislation, and community nutrition education programs.
Course topics will include reasons for selecting vegetarianism and types of vegetarianism. Basic principles of nutrition as applied to menu planning, food preparation, and recipe modification. Computerized nutrient analysis and laboratories will be used to practice principles. Credit not given for both FN 303 and FN 315. Basic principles of nutrition and their application in meeting nutritional needs during the life cycle.