Food Service Management 2: Coordinated

Catalog description

Practice Through clinic experiences, students learn modern management techniques to select and train employees, maintain departmental records, purchase food and supplies, supervise meal service, plan meetings, analyze, correct problems, and develop interdepartmental communication. Prerequisite(s): Must be admitted to the Nutrition and Dietetic Technician program (10-313-1). Complete DIETNT-108, DIETNT-118 and DIETNT-106 or ServSafe Certificate. Completion of or currently enrolled in DIETNT-157.