Application of basic management principles in food service operations, including human resource management, personnel issues, ethics, and negotiation. Prerequisites: Grade of B or better in NUTR 211; junior or senior classification; Dietetics (DPD) track Credits 3. 3 Lecture Hours. 0 Lab Hours.
Application of basic management principles in food service operations, including human resource management, personnel issues, ethics, and negotiation. Prerequisites: Grade of B or better in NUTR 211; junior or senior classification; Dietetics (DPD) track Credits 3. 3 Lecture Hours. 0 Lab Hours.
