NUT 2125 Management of Food Services
3 units
Food and Nutrition
Faculty of Health Sciences
Principles of food service management within healthcare facilities, small businesses, and other institutions. In-depth analysis of operational policies and procedures related to procurement, distribution, management of physical, financial, and human resources. Concepts of food hygiene and safety, as well as quality control and improvement. Introduction to institutional menu planning.
Components:
Lecture
Previously Offered Terms:
Winter
French Equivalent:
Organized
7 responses
4.00
/ 5
Clear Expectations
7 responses
4.29
/ 5
Learned a Lot
7 responses
3.57
/ 5
Fair Assessments
7 responses