2credit hour(s)Pre- or corequisite:HT 2201 This course provides a supervised, 90-hour learning experience in clinical and community environments with emphasis on developing skills in Management of Food Service Operations and Human Resource Management. It is required for students seeking a certificate in the Dietary Manager Program. Focus areas include quality improvement and evaluation of service, meal planning, recipe development, safe and sanitary food procurement and production methods, facility layout and design, staffing, marketing, and financial management
Note(s):
90 clinical hours
This course is only offered during the Fall and Spring terms
