Food and Nutrition Systems Management

Catalog description

This course will teach the application of managerial processes in various food service establishments. Areas covered include quality management, risk management, strategic management, theories of management and leadership, financial management, and computer-assisted management systems. Additional topics include human resource management in food service operations including hiring, training, supervision and evaluation. Transportation is required. Prerequisite: DTN 240 and DTN 330 ; and DTN 437 or concurrent enrollment; and admission to the Nutrition and Dietetics program.