DIET 6301 Food Systems Management
This course will focus on leadership, business and management principles to guide practice in an ethical manner within multiple food systems. The students learn to assign responsibilities according to the scope of practice and measure productivity and meet budget priorities. The students will also address advanced issues with organization, management of food service systems, and operational subsystems (procurement, inventory, production, distribution, fiscal control, HR processes). Vulnerabilities in the food supply chain and how to optimize opportunities to reduce the environmental carbon footprint of food service operations will be examined.
Prerequisite
Accepted status in the MS in Dietetics program.
Offered
Fall Year 1