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
|A1||DeBiasse||SAR 104||TR 2:00 pm-3:30 pm||Mts w/SAR HS510|