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Framingham State University



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Summer 2012
Sep 01, 2015
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NUTR 882 - Management of Food and Nutrition Services
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 34.882 Management of Food and Nutrition Services, and 12.272 Management Principles.
1.000 Credit hours
4.000 Lecture hours

Levels: Graduate, Non-Matriculated
Schedule Types: Independent/Directed Study, Lecture

Consumer Sciences Department

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