Food Systems Management
This comprehensive course addresses food service delivery systems and detailed management information from menus through recipes, forecasting, purchasing, inventory management, budgets, cost control, quality management, employee safety and more. As a certified dietary manager an essential role is human resources, which includes staffing, scheduling, motivation, performance review, training, goals and objectives and communication. This course has been approved by the Association of Nutrition and Foodservice Professionals. 70 hours classroom/50-hour preceptorship.
Course Note: Permission required to register. 50 hours preceptorship with an approved preceptor. Hours must be completed by the last day of class. They are scheduled individually by the preceptor and each student. Textbook required. An email will be sent prior to the start of class.
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