Detailed Course Information |
Fall 2015
Apr 18, 2024 |
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| NUTR 482 - Management of Food and Nutrition Services |
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The application of principles of management as they relate to the administration of human, physical, and financial resources of food and nutrition services. Topics include management theory, personnel selection, training, evaluation, organizational behavior, communication, governmental influences, labor management relations, marketing, and budgeting. This course, designed for Food and Nutrition majors, utilizes the case study approach, and requires the development of a business plan. Note: Credit will not be given for both NUTR 482 Management of Food and Nutrition Services, and 12.272 Management Principles.
Prerequisites: NUTR 262 Food, Culture, and Society with Lab; Junior Status.
1.000 Credit hours 4.000 Lecture hours Levels: Graduate, Non-Matriculated, Post-Baccalaureate Tchr Lcnse, Undergraduate Schedule Types: Lecture Nutrition and Health Studies Department Course Attributes: Undergraduate Level Course Restrictions: Must be enrolled in one of the following Majors: Food and Nutrition May not be assigned one of the following Student Attributes: DGCE Student Prerequisites: PREREQ for NUTR 482 General Requirements: ( Course or Test: NUTR 262 May not be taken concurrently. ) or ( May not be taken concurrently. ) or ( May not be taken concurrently. ) |
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