NUTR.5050 Food and Nutrition Management (Formerly NUTR.6050)

Description

This course examines the principles of management and applies those concepts specifically to food and nutrition services. Topics include management theory, personnel selection, training, evaluation, organizational behavior, communication, governmental influences, and labor management relations, marketing, and budgeting.

Course prerequisites/corequisites are determined by the faculty and approved by the curriculum committees. Students are required to fulfill these requirements prior to enrollment. For courses offered through online or GPS delivery, students are responsible for confirming with the instructor or department that all enrollment requirements have been satisfied before registering.