NUTR 3300 - Nutrition-Focused Operational Management

(3 Lecture Hours 0 Lab Hours 3 Credit Hours)

Prerequisites: CMWL 3210
This course provides principles and practices for foodservice business operations. Students will learn the foundations of operational foodservice management including menu planning, quantity food production, procurement principles, financial management, and food safety and sanitation. Fundamentals of human resource management and leadership will also be reviewed in the course. Students will complete the coursework and certification exam for ServSafe Manager during this course. These principles will prepare students for various foodservice operational management applications and leadership roles.