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

Prerequisites - DTC 350 and DTC 351
Restriction by Major - Dietetics [BS] (Phased-Out), Dietetics Combined [BS + MS]
Restriction by Class - Senior or Second Bachelor standing

Department Permission is required

Equivalent Course(s) -
Course History -
Change to major restrictions 10/2020, effective Fall 2021; Course Rotation added 9/2014; Change to title and description 5/2013, effective Winter 2014

Dietetics

Summer 2024 Course Sections

Fall 2024 Course Sections