Institutional Food Service

This course focuses on the food service worker's role in health care food service with an emphasis on requirements under the Long-Term Care Homes Act. Various food production delivery and service systems will be introduced and departmental operations such as purchasing receiving storage and inventory will be discussed. Quality management and costs controls will also be addressed.  

Note: Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.