Payne-Palacio, J., & Theis, M. (2001). West & Wood's introduction
to foodservice, (9th ed.). Upper Saddle River, NJ: Prentice-Hall Inc.
It is expected by semester end students will be able to
1. Define the scope status, issues and trends in the food service industry.
2. Explain the systems approach to foodservice operations.
3. Identify the types of management systems and how they are applied in
the foodservice industry.
4. Identify equipment used in commercial food production, identify use
and care principles.
5. Explain management procedures used in financial, human resource, facilities
and equipment, and production managements.
6. Assess quality issues related to foods prepared and served in various
7. Understand ways computer technology is utilized in foodservice.
8. Understand the integration of food service in the dietetics practice.
Specific Objectives for the field trip or experiences:
1. Understand similarities and differences among various non-commercial
foodservice operations, such as hospital, school (central kitchen and
satellite unit), dormitory, nursing home, and business dining.
2. Understand similarities and differences among various segment of commercial
restaurants, such as fast food, family dining, fine dining, and food court
in University campus.
3. Have experiences in production area and be involved to preparation,
cooking, serving, and cleaning.
4. Identify diverse kitchen equipments and know how to operate kitchen
5. Identify a difference of the layout and design between non-commercial
and commercial foodservice operations.
6. Identify an inventory system and purchasing methods in each work site.
7. Know what task is done by an entry-level manager .