RD6140 Food Service Management 3
This course, the third in a three-part series, continues to focus on the management of food service systems, including personnel and financial resources. Working with diverse populations, labor unions and managing within legal regulations are emphasized. Students gain hands-on experience in a capstone project through the planning and implementation of an on-campus catering event.
Prerequisite
RD6135 and admission into MSN/DPD program; students are required to maintain the same section cohorts for RD6135 and RD6140, as group projects begun in RD6135 are continued and completed in this course.