NT 275 - Introduction to Food Systems Management

Institution:

Erie Community College

Subject:

Description:

An introduction to the functions and tools of food systems management in health care facilities is provided in this first of a two-part course. Included are management roles of dietetic professionals, levels and tools of management, policies and procedures, human resource management, New York State safety and sanitation for health care, HACCP, food borne illness, menu planning and marketing. Prerequisite: NT 228. F (N)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ecc.edu

Phone Number:

(716) 842-2770

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.