Dietetic Technician

DIET 2030 - Food Service Management

Credits: 4

Course Description:

This course will provide a comprehensive overview of food management within an institutional setting, including such principles as menu planning, food preparation, personnel management, sanitation and safety, food distribution, human resources, marketing, equipment use, and hands-on management of quantity food production.

Prerequisite(s):

MKTG2120, DIET2005, DIET2010, DIET2015

Lec/Lab/OJT:

2/2/0

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