Organization and Administration of Food Service - II (NUTD306)
Principles and management of cooking and service procedures that can be implemented for healthy, adequate and balanced food service system. This course provides the theoretical underpinnings for professional practice and assesses elements of the entry level competencies for dietetics. Food service opportunities exist in both non-commercial operations including schools, universities and healthcare as well as others in the retail environment; all are striving to meet the consumer demand for healthier food options.