This course explores the operational planning and management of food service systems, emphasizing quality control, regulatory compliance, and sustainability. Students will gain a comprehensive understanding of menu planning, workflow optimization, and risk management across various settings, including daycare facilities, hospitals, and long-term care institutions. The course incorporates cultural inclusivity, addressing the dietary needs of Indigenous and immigrant communities, while promoting environmentally sustainable practices. Topics include food safety, sanitation, equipment usage, procurement, waste management, and employee safety, with a focus on real-world applications in institutional and commercial food service operations.

The lab component provides hands-on experience in food service operations, allowing students to apply theoretical concepts to practical scenarios. Activities include designing workflows, conducting facility audits, and modifying menus to meet therapeutic, cultural, and regulatory requirements. Students will gain proficiency in menu preparation, food assembly, and distribution while practicing risk management and safety standards. Emphasis will be placed on incorporating sustainable practices and culturally appropriate food choices for diverse populations, including Indigenous and immigrant groups. Lab projects will culminate in real-world applications, such as facility audits, food safety planning, and menu modifications for institutional settings.