Students will manage quantity food provision to support health. Students will gain experience in a variety of food provision and management situations, including determining food provision requirements of a group/organization, planning, managing and evaluating institutional food provision, and foodservice staff management and supervision. Students will work on quality improvement projects to meet operational needs. Students will demonstrate entry-level dietetic competence in food service production, staff training, quality improvement and financial management. Students will apply skills learned in Prerequisite(s): NUTR 366. Restriction(s): Only open to students enrolled in Year 4 of the BSc(Nutr) program. Note: Students with credit for NUTR 531.30 will not receive credit for this course.
Students will manage quantity food provision to support health. Students will gain experience in a variety of food provision and management situations, including determining food provision requirements of a group/organization, planning, managing and evaluating institutional food provision, and foodservice staff management and supervision. Students will work on quality improvement projects to meet operational needs. Students will demonstrate entry-level dietetic competence in food service production, staff training, quality improvement and financial management. Students will apply skills learned in Prerequisite(s): NUTR 366. Restriction(s): Only open to students enrolled in Year 4 of the BSc(Nutr) program. Note: Students with credit for NUTR 531.30 will not receive credit for this course.
