This course provides a learning experience in clinical and community environments with emphasis on developing skills in Management of Food Service Operations and Human Resource Management. Focus areas include quality improvement and evaluation of service, meal panning, recipe development, safe and sanitary food procurement and production methods, facility layout and design, staffing, marketing, and financial management. This is a coordinated supervised practice field experience requiring a minimum of 90 hours and is required for students seeking a Dietary Manager, Certificate of Completion.