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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.

Credit:
3
Instruction methods:
lab, Lecture: 3.0 Hours, Studio
Degrees & Certificates
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