Publication Date
2013
Course Name
Applied Management in Dietetics III
Abstract
Third of a four course sequence, this course focuses on food service systems and related subsystems involving an in depth analysis of menu development and modifications for disease states. Procurement, food production, distribution and service, and marketing applicable to dietetics and health care food service management are also covered.
Recommended Citation
Dietecs & Nutrition, "NFS311" (2013). Curriculum Proposals. 278.
https://digitalcommons.buffalostate.edu/curprop/278
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