Webmaster
Food Systems Management (FSMG)
203 Orientation to Food Service Systems (3 - Spring) Identifying types of establishments, service, and career
opportunities. Field trips and laboratory experience. Two one-hour Lectures and one three-hour lab.
312 Quantity Food Management (4 - Spring) Principles of food materials handling and menu planning for volume feeding.
Laboratory experience in quantity food procurement, preparation, service, personnel management, and sanitation.
One one-hour lecture and two three-hour labs. Prereq: FSMG 203 or instructor's approval.
410 Food Service Systems (3 - Fall) Synthesis of administrative functions in organizing and managing food service
systems; emphasis on identifying resources to meet the needs of the system and on means for providing quality assurance
in food and nutrition services. Prereq/Coreq: FSMG 312 or instructor's approval.
413 (613) Food Systems Design (3 - Irregular) Principles of design for physical facilities
of food service systems based on needs of the systems. Layout and equipment
specifications according to economic and technical requirements. Prereq: FSMG
312 or instructor's approval.
415 Standards of Professional Practice (2 - Spring) The dietetics profession and the development of practitioners.
Laws, regulations, and other factors affecting dietetics practice. Taken during semester when FCS 487 and 497 Supervised
Field Experience in Dietetics are scheduled. Prereq: Senior Standing and 2.50 GPA.
711 Administration of Food and Nutrition Services (3 - Irregular) Organization and direction of systems which provide
food and nutrition services to consumers as individuals and groups.
713 Financial Management of Food Systems (3 - Irregular) Collection and analysis of data for maintaining control of
assets in various food systems.
714 Preprofessional Practice I (3 - Fall) Two-hundred-eighty hours of supervised practice plus 40 hours of lecture-discussion/independent
study addressing the didactic aspects of dietetic practice in food systems management. This course consists of
rotations in menu management, procurement, quantity food production, patient and non-patient food delivery and
services, sanitation and safety (HACCP), cost/quality control, financial operational reporting, and staff relief.
Prereq: Admission to DI in dietetics.
716 Experimental Quantity Food Study (3 - Irregular) Analysis of problems in production, holding, and service of food
produced in quantity. Use of management resources in laboratory settings. Prereq: FSMG 312 or consent of instructor.