Food Systems Management I
| Overview -- Course Objectives -- Textbook -- Grading -- Lesson Assignments -- Schedule -- Exams -- About the Author |
Overview
RHIM 3460 requires students to apply scientific food preparation and management principles to quantity food production.
The course consists of readings from the text, lesson assignments, and exams. You will complete assignments and submit them by e-mail for grading. You will also take two proctored (supervised) exams, a midcourse and a final, at a specific testing site and with a proctor approved byUniversity College.
Within each lesson assignment is a lab component that runs throughout the course, involving a partnership between a quantity foodservice provider and you. The purpose of this laboratory experience is to familiarize you with quantity food production. You will apply principles of quantity food preparation, including sanitation and safety principles, operating and maintaining equipment, and using recipes. You must complete the lab portion successfully to pass the course.
The mission of the Restaurant, Hotel, and Institutional Management program at Texas Tech University is to prepare professionally competent individuals who will make a contribution to the hospitality industry and to society as a whole.
