DI 340 Health Concerns and Menu Planning Acquaints the student with the techniques of menu planning required by today's health-conscious trends. Menus are modified for various institutional settings with emphasis on calories, fat, cholesterol and sodium. 3 credit hours. DI 342 Food Preparation for the Health Conscious Provides knowledge and expertise in creating and redesigning recipes. Incorporates today's healthy eating principles.
Emphasis is placed on eating healthy without it costing more.
3 credit hours. Situational leadership, quality management models, strategic planning, quality assurance, as well as other classical leadership and management models are applied to the hospitality, food service and tourism industries. 3 credit hours. Building on the theory presented in DI 400, this course provides the opportunity to apply knowledge of leadership models, concepts and themes through case studies and research projects. 3 credit hours.