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

Section Instructor Location Schedule Notes
A1 DeBiasse KCB 102 TR 2:00 pm-3:15 pm Mts w/SAR HS310

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