NUTR 1604 - FOOD SERVICE MANAGEMENT WITH LAB

Minimum Credits: 3
Maximum Credits: 3
This course presents the basic principles and skills of food service management and leadership. These skills are needed to respond to market forces and assist in meeting the goals of the organization. Learning experiences include lectures, discussions, and required field trips.
Academic Career: Undergraduate
Course Component: Lecture
Grade Component: Letter Grade
Course Requirements: PLAN: Clinical Dietetics-Nutrition (BS, BPH, BS-H)

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