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NUTR 345 Food Service Systems Management (3 credits)

Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)


Nutrition and Dietetics : An introductory course applying the principles of organizational management within the healthcare foodservice industry. Emphasis on understanding standards of quality control, customer relations and sanitation. Budget preparation, scheduling and cost control as well as menu preparation, recipe standardization and costing.

Terms: Fall 2012

Instructors: Maureen Rose (Fall)

  • Fall
  • Prerequisite: NUTR 209.