SNT 405 - Food Service Management II (Nutrition and Dietetics)

3 Credit(s)

A specialized management course that explores the management of volume food service operations with an emphasis on human resource and financial management. Both for-profit and nonprofit operations are examined. Covers additional topics specific to the food service industry including management theories, communication skills, and government regulations. Fall semester.

Prerequisite(s): SNT 324 and SNT 325.

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