DTN 753 - Advanced Foodservice Management

Credit Hours: 1

Project and research based application of management concepts and skills to deliver food to people in various settings including schools and hospitals. In addition, review of basic foodservice management concepts and knowledge to include foodservice systems, menu planning, sustainability, and quality improvement.

Prerequisite: admission to the Master of Science in Nutrition and Dietetics program or graduate Dietetic Internship Certificate Program.
Lecture Contact Hours: 1

Typically Offered: Fall