DTC 450 - Foodservice Systems Management II

Advanced topics in foodservice systems management including leadership, development of employees. accountability, budgeting, financial management, information management and managing change. Students will prepare a professional portfolio.

Credit 2 hrs May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation Winter

Prerequisite(s) DTC 350 and DTC 351
Department Permission is required

Major Restriction(s) Dietetics [BS] or M.S. in Dietetics
Class-Level Restriction Senior or Second Bachelor standing

Notes -
Previously listed as Food Systems Management II
Updates Course Rotation 9/2014, Change to Course Title and Description 5/2013, effective Winter 2014; Links 04/2011

Winter 2025 Course Sections

Summer 2025 Course Sections

Fall 2025 Course Sections