Transfers ToCSUDescriptionNUTRI 370 Food Service Management Units: 3 Hours: 54 hours LEC Prerequisite: None. Transferable: CSU The course will study the organization, planning, and control of production for a quantity food service operation. This course also examines the process and importance of food service functions such as leadership, human resource management and employee in-service training, menu planning and pricing, scheduling of staff and production, portion and temperature control, recipe standardization and scaling, basic tenants of food and equipment safety and sanitation, and elements of culinary layout and design. 