NUTR 345 — Food Service Systems Management

Competency-based professional course for management of food service systems in healthcare organizations, food service industry, and groups. Principles of management theory and development of business plan in nutritionrelated activities. Emphasis on strategic planning; food policies; menu development; recipe standardization, nutrient analysis, costing; food purchasing; quality control; marketing; staffing; management styles; and ethical and professional behaviour. Students receive Canadian Food Safety Certification (Advanced.fst) upon completion of this course.

• Rating: 2.33 out of 5 from 57 student reviews
• Difficulty: 4.00 out of 5
• Credits: 3
• Faculty: Faculty of Agric Environ Sci
• Department: Human Nutrition
• Taught by: Paul-Guy Duhamel
• Prerequisite: NUTR 209.

Sections offered

• Section 002 (Lab), Mon 9:05-9:55 am · Mon 10:05-11:55 am — 7 seats open
• Section 003 (Lab), TBA — 30 seats open
• Section 001 (Lec), Wed 11:35 am-2:25 pm — 7 seats open