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Hospitality, Culinary Arts and Dietetics

Food Service Systems Management in Dietetics

Course Code: HCD-243

Course Description : The study of and application of concepts and theories in foodservice systems management including; human resources, labor laws, materials management, information technology, physical resources, financial management, quality improvement techniques and theories, marketing and menu planning.

Department Description : Hospitality, Culinary Arts and Dietetics

  • Credit: 3 - 0
  • Lecture Hours: 3.0
  • Lab Hours: 0.0
  • Studio Hours: 0.0
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