Vue d'ensemble
Nutrition et di茅t茅tique : An introductory course applying the principles of organizational management within the healthcare foodservice industry. Emphasis on understanding standards of quality control, customer relations and sanitation. Budget preparation, scheduling and cost control as well as menu preparation, recipe standardization and costing.
Terms: Automne 2009
Instructors: Rose, Maureen (Fall)
- Fall
- Prerequisite: NUTR 209.