NUT 4160Leadership in Nutrition

Catalog

Prerequisite(s): RST 1200 with a C- or above This course will introduce students to leadership concepts including: different leadership theories, leadership skills, diversity and inclusion, human resources, and more. Students will be provided the opportunity to balance and evaluate a budget from a foodservice operation. While some of this course will focus on the fiscal requirements of balancing a budget, a primary focus will be on empowering a workforce by treating people ethically and respectfully.