Showing details for HCFS1001 C in the 2018 Winter term. View another term
Institutional Food Service
This course introduces students to the role of the food service worker within the health care environment. Students will develop an understanding of the government regulations and standards that guide the delivery of food service in health care organizations. The components of food service systems are presented including food production and delivery, purchasing, receiving, storage, inventory control and menu planning. This course also explores quality improvement and risk management programs to help the food service worker provide safe, high quality, and cost-effective meals to residents and patients.
|Class||Class Starts||Price||Show Details||Registration Information|
|1756||January 16, 2018||$414.56||Details||
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