2022-2023 Undergraduate Catalog 
    
    Nov 23, 2024  
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2022-2023 Undergraduate Catalog [ARCHIVED CATALOG]

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NUDT 472 Foodservice Management Practicum

Credit 2
This course focuses on the application of foodservice systems management strategies. Students explore applications of food safety principles, menu planning, purchasing, production, service, and resource management in an institutional foodservice setting. Students must have 40 clock hours for each credit hour of practicum field experience. Corequisite(s): NUDT 471   (cross-listed with NUDT 499H  ). Senior level dietetics majors or permission of instructor is required.


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