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. Includes supervised experiential learning. 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 quantity food production and service. Prerequisites: Coursework required to enter the IMSND program as described in bulletin. Course Fee: $310.