TransfermaticNF at Mount San Antonio College

    NF 42 - Menu Planning and Purchasing for Institutional Food Service

    Recent Professors
    Not yet assigned
    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Credits
    Not published
    Prerequisite
    NF 25 or NF 25H
    Transfers To
    Not transferable
    Description
    Introduction to institutional food-service production: Menu development and standardization; forecasting, purchasing, storage, preparation, and service; equipment specification, selection, and maintenance; therapeutic diets including texture and nutrient modifications; information technology in food-service settings including budgeting, cost/inventory control, nutritional analysis, recipe development, production forecasting, and menu production. Client/patient demographic, cultural, socioeconomic, and religious factors are considered.