ND 566 Supervised Practice: Food Systems' Management
In-depth experiential course emphasizing management theory and functions. Includes quantity food ordering, receiving, inventory, storage and production, tray assembly and delivery, equipment cleaning and maintenance, non-patient food services, manpower and scheduling, regulatory compliance, policies and procedures, labor management and training, and financial management. (Prerequisite: Admission to the DI.)
Prerequisite
Admission to the Dietetic Internship Program.