NUTR 6012Management SEL

Catalog

This Supervised Experiential Learning experience covers leadership, business and management principles to guide practice in an ethical manner. The students learn to assign responsibilities according to scope of practice and personal competence and to measure productivity and meet budget priorities. Workflows are designed and analyzed to make recommendations for policies and performance measures for quality and quantity of work. Students apply food systems principles and food preparation techniques to ensure safe and efficient delivery of food and water. Students use a matrix or measure to evaluate the need for financial, technical and equipment resources for the provision of food services and understand contractual agreements. They develop a plan to minimize vulnerabilities in the food supply chain and optimize opportunities to reduce the environmental carbon footprint of foodservice operations.