Description
Application of management principles to foodservice operations and nutrition services including leadership, finance,
quality control, human resources, negotiation, factors affecting foodservice design and equipment selection, and
disaster preparedness. In-service education programs and field experiences are conducted by student dietitians at local
institutions. Extended hours outside of scheduled class hours are required at times to gain managerial experience in
catering and group feeding. The course will be repeated for a total of 4 credits in this area. Prerequisites: DTS 340 and
362.