DIET 2045 – Management Practicum
Credits: 4
Course Description
This course is designed as an industry supervised, hands-on opportunity for the students to work and develop skills in a healthcare food service system. Competent practitioners in food service management recognize the importance of a foundation in quality and quantity food production, which is emphasized through a hands-on approach in this course Principles of food service management and sanitation are applied.
Prerequisite(s)
DIET2030.
Lec/Lab/OJT
0/0/4