Managing Food and Nutrition Services I

SAR HS 310

Course is limited to nutrition majors in the dietetics track. This course provides the foundational knowledge of food service and clinical nutrition management explored through a systems approach. Management of human resources, quantity food production, menu development, financial accountability and quality control will be discussed as well as regulatory and other controls that influence the function of the system.

SPRG 2016 Schedule

Section Instructor Location Schedule Notes
A1 DeBiasse SAR 104 TR 2:00 pm-3:30 pm Mts w/SAR HS510

Note that this information may change at any time. Please visit the Student Link for the most up-to-date course information.