NUTR 1070 - Foodservice Management II for Dietary Managers
3credit hour(s)Pre- or corequisite:NUTR 1015 This course explores the fundamentals of non-commercial foodservice and dining services management for dietary managers, with a focus on personnel, communications, and business operations in care centers, schools, correctional facilities, hospitals, and employee feeding venues. Topics covered include managing personnel, employment regulations, managing budgets, revenue, and cost controls, as well as professional development and ethics.