Foodservice Mgmt for DM

Catalog description

Reflects the many evolving aspects of dietary management that address the trends, which affect the daily life, and decisions of a dietary manager. Focuses on performance-based instruction, learning skills and competencies required to operate effectively a foodservice operation. Includes prevalence of contract management, the changing workforce, the support provided by emerging technologies, and the challenges to which a dietary manager must rise in the 21st century. Co-requisite: DMC 298D