Vue d'ensemble
Nutrition et diététique : An introductory course applying the principles of organizational management within the healthcare foodservice industry. Emphasis on management theory, marketing, quality control, customer relations, food safety and sanitation, budget preparation, principles of menu planning, recipe standardization and costing.
Trimestres : Automne 2015
Chargés de cours : Duhamel, Paul-Guy (Fall)
Fall
Prerequisite: NUTR 209.