NUTR 31 — Food-Production Systems
Functions of institutional food-service operations and production: Menu development and standardization; forecasting, purchasing, storage, preparation and service; staffing, equipment selection and maintenance; evaluation of the food-service system; medical diets including texture and nutrient modifications; information technology in food-service settings including budgeting, cost/inventory control, nutritional analysis, recipe development, forecasting, menu production; and selecting or upgrading systems software.