College of Allied Health


NS 3255 Food and Nutrition Services Management and Practicum - Spring 2014       5-5 hrs.

Prerequisites: None Multi-level course: NS 7254 The course content covers the principles of food service systems management. Topics to be covered include menu planning, purchasing, production, distribution, service, safety, sanitation, financial management, human resources management, and functions of management. Case studies to enhance learning and develop critical thinking skills will be used. In addition to the four hours of lecture, undergraduate students in the Coordinated Program in Dietetics engage in 1 hour of clinical practicum in quantity food production and management.


Dates Sec. Class Days Times Instructor Location
01/13/2014 - 05/02/2014 001 - Lecture
Traditional 		10015 M W 1:00 P.M
-
2:50 P.M 		Landers,Patti Sue Allied Health Building - 0001046
05/06/2014 - 05/06/2014 001 - Lecture
Traditional 		10015 T 8:00 A.M
-
10:00 A.M 		Landers,Patti Sue Allied Health Building - 0001046
01/13/2014 - 05/02/2014 002 - Practicum
Traditional 		10315 R 8:30 A.M
-
5:00 P.M 		Landers,Patti Sue
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