Nutrition Science
NTS 445 - Food Service Management
Description: The purpose of this course is to prepare students for employment in the foodservice industry, including school foodservice and healthcare. The course covers principles of menu planning for modified dietary needs, recipe adaptation and costing, purchasing for commercial and institution foodservice, supplies and equipment, budgeting, regulations, and employee management. The course prepares dietitians to plan, organize, staff, and lead foodservice establishments using management theories and principles with attention on producing safe, high quality, cost-saving meals using sustainable practices. Co-convened with NTS 545. Letter grade only.
Units:
3
No sections currently offered.
Requirement Designation:
Prerequisite: NTS 135, HA 240, and HA 243