This comprehensive course addresses food service delivery systems and detailed management information from menus through recipes, forecasting, purchasing, inventory management, budgets, cost control, quality management, employee safety and more. As a certified dietary manager an essential role is human resources, which includes staffing, scheduling, motivation, performance review, training, goals and objectives and communication. This course has been approved by the Association of Nutrition and Foodservice Professionals. 70 hours classroom/50-hour preceptorship.

HEA 7317 - 20
Harris Campus
CEUs: 12.00
Contact Hours: 120.0
Synonym: 51849
Tuition: $180.00
Term: Spring 2016 (1/14/2016 4/14/2016)
Format: Classroom/Lab
Class - Th 5:00 PM - 10:00 PM in Harris 1 Building 2238
Instructor: Reever