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Sep 23, 2024
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DTC 651 - Foodservice Systems Management II Experience
Supervised practice experiences that include documentation of competencies related to advanced topics in food-service systems management. Students plan, implement, and evaluate projects including a theme meal, employee training. Students will implement and evaluate a graduate research project on a quality improvement process. Presentations are completed/
Credit Hours: 4 hrs
Grade Mode: Normal (A-F)
Typically offered Winter
Prerequisite(s): DTC 450
Class Restriction(s): Masters Standing
Major Restriction(s): Restricted to students in Master of Science in Dietetics
Previously listed as Food Systems Management II Experience
Last Updated:
Course Rotation 9/2014, Course Revision 7/2014, Course title changed and a new prerequisite was added 5/2013, effective Winter 2014.
Summer 2024 Course Sections
Fall 2024 Course Sections
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