HS 420 - Food Service Management

This course contains the management of human resources, food, equipment and facilities to provide a quality product and service to customers is an integral component in nutrition education. As the “food and nutrition” expert, the food service manager is responsible for the planning, organizing, leading, staffing and controlling in the foodservice or clinical nutrition management area. Management and leadership are two key skills required for effective delivery of food and nutrition services.

Credits: 3

Clock Hours - (Lect-Lab): (3-0)

Prerequisites: HS 200

Minimum Class Standing: Junior