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Sep 23, 2024
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DTC 551 - Foodservice Systems Management I Experience
Supervised practice experiences related to food-service systems management including procurement, food production and distribution, management techniques, utilization of resources, and customer satisfaction. Students will plan, implement, and evaluate a graduate research project on a quality improvement process. Students also become certified in food safety.
Credit Hours: 4 hrs
Grade Mode: Normal (A-F)
Typically offered Fall
Prerequisite(s):
Corequisite(s):
Class Restriction(s): Masters Standing
Major Restriction(s): This course is restricted to students in the Master of Science in Dietetics program.
Previously listed as Food Systems Management I Experience
Last Updated:
Course Rotation 9/2014, Course Revision 7/2014, Title and course description change 5/2013, effective Winter 2014; Links 06/2011
Summer 2024 Course Sections
Fall 2024 Course Sections
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