Building on material introduced in NUTR 365 and NUTR 366, this course focuses on managerial decision making relevant to managing organizational change, human resources, and financial management of food service systems in a range of settings in public and private sectors. Using a combination of lectures, case studies, and problems, students examine current issues in food service systems and practices and apply quality improvement mechanisms in their management. Weekly hours: 3 Lecture hoursRestriction(s): Only open to students in Year 3 in the B.Sc.(Nutr.) program.
Building on material introduced in NUTR 365 and NUTR 366, this course focuses on managerial decision making relevant to managing organizational change, human resources, and financial management of food service systems in a range of settings in public and private sectors. Using a combination of lectures, case studies, and problems, students examine current issues in food service systems and practices and apply quality improvement mechanisms in their management. Weekly hours: 3 Lecture hoursRestriction(s): Only open to students in Year 3 in the B.Sc.(Nutr.) program.
