DTC 655 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 3 hrs
Grade Mode Normal (A-F) Course Rotation Fall

Prerequisites - (DTC 351 or DTC 551) and DTC 450
Restriction by Major - Dietetics [M.S.], Dietetics Combined [BS + MS]
Restriction by Degree Type - Master’s Standing

Department Permission is required

Equivalent Course(s) - DTC 651
Course History -
Change to prerequisites 12/2021, effective Fall 2022; Change to number, description, credit hours, prerequisites, major restrictions, and class-level restriction 9/2020, Effective Fall 2021; Course Rotation added 9/2014; Course Revision 7/2014; Change to title and prerequisites 5/2013, effective Winter 2014

Winter 2025 Course Sections

Summer 2025 Course Sections

Fall 2025 Course Sections