NTR 310LEC - Food Systems Management

This course integrates principles of management of human resources, food, equipment, and facilities to provide quality products and services to consumers. Quantity food production, service, sanitation and safety practices, as well as human capital resource management are explored in the setting of institutional, community, and government food systems, food procurement and labor laws.

Credits: 3

Grading
Graded (GRD)

Typically Offered:
Spring

Requisites:
Corequisite:NTR 201