0 or 3 credits
Spring 2026 Lecture Laboratory Upper DivisionData from last updated 11/17/2025
Spring 2026
Spring 2026 Instructors: ,
Systems approach to foodservice management. Foodservice operations based on nutritional goals of the target market. Food sanitation and safety, management of human resources, and supervision. Emphasis on applications to health-care facilities.
Learning Outcomes1Identify and describe the roles of others with whom the Registered Dietitian collaborates in the delivery of food and nutrition services.
2Apply management and business theories and principles to the development, marketing and delivery of programs or services.
3Determine costs of services or operations, prepare a budget and interpret financial data.
4Apply the principles of human resource management to different situations.
5Apply safety principles related to food, personnel and consumers.
Prerequisites
Restrictions
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