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Overview
Nutrition and Dietetics : An introductory course applying the principles of organizational management within the healthcare foodservice industry. Emphasis on management theory, marketing, quality control, customer relations, food safety and sanitation, budget preparation, principles of menu planning, recipe standardization and costing.
Terms: Fall 2016
Instructors: Duhamel, Paul-Guy (Fall)
Fall
Prerequisite: NUTR 209.