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Oct 08, 2024
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NTR 303 - Food Service and Nutrition Service Management and Policy (3)This course is an overview of the management practices utilized to direct, operate and control food services. Students will gain an understanding of volume food production and service through a series of problem-based learning activities designed to learn the relationship between quality food production and public policy. Through an emphasis on group work, practical case studies, and an applied field practicum, students will become familiar with the techniques food servce managers utilize to conrtrol human and fiancial resources required for the operation of a successful foodservice. Prerequisite(s); if any: BIO 205 .
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