NUT 2125 Management of Food Services
3 crédits
Nutrition et aliments
Faculte des sciences de la sante
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.
Volet:
Cours magistral
Terme proposées précédemment:
Hiver
Équivalent Français:
Organisé
7 réponses
4.00
/ 5
Attentes claires
7 réponses
4.29
/ 5
Beaucoup Appris
7 réponses
3.57
/ 5
Évaluations Équitables
7 réponses