Publication Date
2016
Course Name
Applied Management in Dietetics III
Abstract
Third of a three course sequence. Focuses on food service systems and related subsystems involving an in-depth analysis of menu development and modification for disease states. Procurement, food production, distribution and service, food safety, and facility design.
Recommended Citation
Health, Dietetics and Nutrition, "NFS311" (2016). Curriculum Proposals. 468.
https://digitalcommons.buffalostate.edu/curprop/468
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