NUTR 249 Leadership in Food Service Management

Focuses on the controls of the food service system: accounting, budgeting, pricing, and regulations. Discusses theories and applications of human resources management, marketing, and organizational design. Emphasizes team approaches to solving problems of food service design, staffing, operations, foods ervice software systems, and quality and productivity management.

Credits

4

Prerequisite

Required: NUTR 111 or NUTR 112