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|NUTR 482 - 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 NUTR 482 Management of Food and Nutrition Services, and 12.272 Management Principles.
Prerequisites: NUTR 262 Food, Culture, and Society; Junior Status.
1.000 Credit hours
4.000 Lecture hours
Levels: Graduate, Non-Matriculated, Post-Baccalaureate, Undergraduate
Schedule Types: Lecture
Consumer Sciences Department
Undergraduate Level Course