NUTR 492 - Food Service Operations Management

Credits: 3

This course will be a systems approach to food service management. Program planning, forecasting, program evaluation, and marketing will be discussed. This course will cover cost control methods that are specific to managing food service operations, including food waste and theft.

Prerequisite(s): NUTR 285, NUTR 381, and HP 411 or MNGT 201 or MNGT 305.

Term(s) Offered: Fall

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