Food, Nutrition and Health
Food Service Systems Management
3 credits
Management responsibilities in quantity food production with emphasis on menu planning, purchasing and service. Includes planning and equipping food services. Restricted to students in the Dietetics major. Note: Course registrants are required to possess a Foodsafe II certificate.
Average
91.5%
Students
387
Sections
11
Grade distribution. <50: 0, 50-54: 0, 55-59: 0, 60-63: 0, 64-67: 0, 68-71: 0, 72-75: 0, 76-79: 13, 80-84: 28, 85-89: 64, 90-100: 275.
Historical Averages
2014–2025
Lowest section avg
81.6%
Highest section avg
96.2%
Terms offered
11
Some grade ranges were withheld by UBC to protect student privacy and are not shown above.
Grade data from ubc-pair-grade-data.
| Section | Activity | Status | Time | Instructor |
|---|---|---|---|---|
| 001 | Lecture | Open | Wed 13:00-15:00 | Anna Brisco |
| E01 | Experiential | Open | Wed 15:00-16:00 | Anna Brisco |
No course reviews yet. If you took this course, yours would be the first anyone reads.