Labs involve quantity food production.
Rotation through the University Dining Services. B. Detailed Description of Content of Course Course is designed for students who are majoring in foodservice-related areas which includes restaurant management, dietetics, institutional management, foodservice management, or hospitality management. A systems approach will be taken which will be applicable to both commercial and institutional foodservice operations. In addition, this course will provide the dietetic student with the foodservice component in order to write the registration examination. Sub-systems will be integrated with the whole system in order that theoretical aspects as well as practical application may be acquired and appreciated by one in a small or large setting of foodservice.