Management of Food and Nutrition Services
SAR HS 510
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 2018 Schedule
|A1||DeBiasse||KCB 102||TR 2:00 pm-3:15 pm||Mts w/SAR HS310|