NUTR 3433 Food and Nutrition Services Management I

This course is an introduction to the principles and procedures basic to the management of human and financial resources in food and nutrition services systems. The course content concentrates on trends, management processes, systems theory, decision-making, leadership and motivation theories, marketing process, employee training, quality and productivity, and information systems related to food and nutrition services. The course includes ServSafe(r) training and certification. Lecture, lab. (Fall)