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FACS 4437/5437: Diet in Disease II
3.00 Credits
East Tennessee State University
Prerequisite(s): FACS 4427/5427 or departmental approval. Assessment, treatment, and nutritional management of the patient with complicated disease states. Nutritional risk screening and nutritional treatment options to meet varying disease states and stages, and the role of the dietitian and nutritional therapy are discussed.
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FACS 4447/5447: Nutritional Biochemistry
3.00 Credits
East Tennessee State University
Prerequisite(s): FACS 3465 and HSCI 3020. A study of nutrition as the science that integrates life processes from the cellular level on through the multi-system operation of the total organism. The focus will be on current trends in normal biochemical and physiological human nutrition.
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FACS 4467/5467: Quantity Food Procurement and Production
4.00 Credits
East Tennessee State University
Prerequisite(s): FACS 1410. Application of menu writing and design, quantity food procurement, production planning, preparation, distribution, and evaluation in food service operations. Menu planning and analysis as the basis for control within the food service is emphasized, and sanitation and safety within the commercial food service operation are explored. This course has a three hour lab which provides hands-on food service experiences for the students.
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FACS 4480: Food Service Management Internship III
4.00 Credits
East Tennessee State University
Prerequisite(s): FACS 3480, FACS 4417, and FACS 4497. This course is designed to allow the students to gain an understanding of top level management, financial management, and marketing functions used within the foodservice operation. Students are selected through a competitive process for assignments in approved businesses of publicsector organizations as interns under the supervision of the field study coordinator. One hour per week will be a seminar devoted to current issues and problems.
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FACS 4497/5497: Administration of Food Service Organizations
4.00 Credits
East Tennessee State University
Prerequisite(s): FACS 1410. Review of commercial and noncommercial food service operations. Includes facilities planning, integration, marketing, and management with the food service industry. There is an emphasis on comprehensive food service design from the mission to the actual layout and staffing of the facility.
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FACS 4500: Senior Seminar
1.00 Credits
East Tennessee State University
Exploration of the role of family and consumer sciences in social systems, with emphasis on ethical issues in family and community life. Students will orally present research findings delivered in FACS 3500, and prepare and submit graduation papers in consultation with departmental chair.
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FACS 4537/5537: Field Studies
3.00 - 9.00 Credits
East Tennessee State University
Prerequisite(s): Senior standing and departmental approval. Supervised field studies in student's major area of interest. May be repeated for a total of 6 credits.
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FACS 4547/5547: Corporate Etiquette
3.00 Credits
East Tennessee State University
Designed to help students present themselves with confidence to outclass the competition. Topics covered include introductions, conversation skills, working a room, business attire, dining in corporate America, wine selection, resume writing, interviewing, international business and more. Skills should help you obtain a job, advance to a higher position, and make career changes.
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FACS 4610: Health Care Studio IV
3.00 Credits
East Tennessee State University
Prerequisite: FACS 3650. Application of the design process in planning interior health care environments for the children, the elderly, physically challenged, and other special populations.
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FACS 4611: Hospitality:Studio V
3.00 Credits
East Tennessee State University
Prerequisite(s): FACS 4610 and departmental approval. Complex problem-solving in hospitality design. Involvement with historic rehabilitation or preservation, government policies and/or community issues.
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