NUTR 285 - Management Fundamentals in Food and Nutrition Credits: 3
This course focuses on defining and applying management theories and functions in food and nutrition settings. Human, material, and facility management will be discussed. Students gain an understanding of the tools available for managing effective and efficient food and nutrition organizations.
Prerequisite(s): None.
Term(s) Offered: Spring
Check course availability in Fall 2024
Check course availability in Spring 2025
Check course availability in First Summer 2025
Check course availability in Second Summer 2025
Add to Portfolio (opens a new window)
|