Advanced Foodservice Systems Management

Catalog description

A project-based advanced exploration of foodservice management as related to the role of a registered dietitian nutritionist in foodservice, community, and clinical. This course includes management topics related to the work of a registered dietitian nutritionist including; functions, theories, skills, roles, traits, and styles of management. Functions and responsibilities of compliance for human resource management, financial management, marketing and public relations, total quality management, and menu development. The topic of food control, including inventory, flow of food through the operation, culinary math, safety and sanitation, and facility design will be explored. Crisis management will be outlined for various venues related to foodservice management.