Management in Dietetics 2

Undergraduate

Organizational culture, behaviour and the management of human resources are examined. The planning and design of food service operations, including equipment selection, are reviewed. The procurement, production, and storage of food in quantity are explored. Environmental and ethical considerations are discussed. (A maximum of ten 6 hour labs – spread across NUTR 4013 and NUTR 4023). Prerequisite(s): NUTR 4013. Corequisite(s): NUTR 4020L.