Management in Dietetics 1

Undergraduate

Food Service production and distribution, sanitation, safety, quantity food preparation, strategic planning, menu planning, quality management, risk management, marketing and financial management are examined. Management principles and theory, human resource management and the use of computers as related to food service operations are introduced. (12 hours of Lab Orientation and Safety tutorials in NUTR 4013 plus a maximum of ten 6 hour labs – spread across NUTR 4013 and NUTR 4023). Prerequisite(s): NUTR 1343 and fourth-year standing or permission of School. Corequisite(s): NUTR 4010L.