Supervised Field Experience: Foodservice Systems Management
Course Code:
HCD-256
Course Description:
A foodservice systems management experience in a health care facility designed to give students an opportunity to apply classroom theory to quantity food production, patient and employee foodservice and personnel management.
Department:
Hospitality, Culinary Arts and Dietetics
Credit:
4
Instruction methods
lab: 9 Hours, Lecture: 1 Hours
Prerequisites:
HCD-155 and HCD-241 - both with a grade of "C" or better