FSDT 1884 - Management of Nutrition and Foodservice

Covers a variety of management responsibilities including employment laws, staffing concerns, budgets, writing menus, standardizing and costing recipes, scheduling production of food and employees, food acceptance, quality control, unions, managing change and diversity, communication, staff development and personal professionalism.

Location: L
Credits: 4
Classroom Lecture Hours: 60
Lab Hours: 0