Course DescriptionFood Systems Management | Identify the components of food service and customer preferences. Develop quality control standards. Plan menus and recipes. Create budgets using financial control techniques. CEUs issued. $621 includes $189 fee.
Learner OutcomesIdentify service and delivery systems; Evaluate customers and preferences; Develop menus; Review quality controls and employee safety and productivity; Create budgets and financial control techniques.
Applies Towards the Following Certificates
- Dietary Manager : Open Enrollment
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