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 4 hrs May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation Fall (online, in-person/hybrid)

Prerequisites - DTC 251
Corequisites - DTC 350
Restriction by Major - Dietetics [M.S.]
Restriction by Degree Type - Masters Standing

Equivalent Course(s) -
Course History -
Course Rotation added 9/2014, Course Revision 7/2014, Title and course description change 5/2013, effective Winter 2014

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