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FCNS 415: Nutrition in Clinical Care I
3.00 Credits
Northern Illinois University
Introduction to therapeutic nutrition. An understanding of the metabolic and pathologic changes during chronic disease condition and adaptation of the principles of normal nutrition to promote optimum nutrition during disease states. Prerequisites & Notes PRQ: FCNS 310 with a grade of C or better, BIOS 357, and CHEM 370. Offered fall semester only. Credits: 3
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FCNS 416: Nutrition in Clinical Care II
3.00 Credits
Northern Illinois University
Discussion of current research of the role of nutrition during clinical care with emphasis on acute conditions requiring special nutrition support and alternate nutrient delivery routes. Prerequisites & Notes PRQ: FCNS 415 with a grade of C or better. Offered spring semester only. Credits: 3
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FCNS 417: Trade Show and Exhibition Management
3.00 Credits
Northern Illinois University
Study of tradeshow and exhibition management. Includes tradeshow planning, on-site operations, and design of exhibitor prospectus, marketing materials, and floor plans. Prerequisites & Notes PRQ: FCNS 413 and at least junior standing. Credits: 3
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FCNS 418: Managing Human Resources in the Hospitality Industry
3.00 Credits
Northern Illinois University
Fundamental concepts, techniques, and tools of human resources management in the hospitality industry. Employee selection, performance appraisals, training, compensation, and benefits. Global issues and other current topics. Prerequisites & Notes PRQ: FCNS 202 with a grade of C or better. Credits: 3
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FCNS 420: Foodservice Management
3.00 Credits
Northern Illinois University
Principles of foodservice management with emphasis on personnel management, cost controls, marketing, and menu analysis. Prerequisites & Notes PRQ: MGMT 333. CRQ: FCNS 320. Credits: 3
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FCNS 424: Cultural and National Food Patterns
3.00 Credits
Northern Illinois University
Food practices as influenced by social, cultural, and economic factors. Prerequisites & Notes PRQ: Junior or senior standing, or consent of school. Credits: 3
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FCNS 425: Hospitality Administration
3.00 Credits
Northern Illinois University
Application of cost control principles to hospitality industry with focus on financial statement analysis, management of assets, ratio analysis, operating budgeting, and cash management. Prerequisites & Notes PRQ: ACCY 206 or ACCY 288, MATH 210 or MATH 211. Credits: 3
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FCNS 426: Strategic Management in the Hospitality Industry
3.00 Credits
Northern Illinois University
Analysis of environments associated with a product/market domain and implementation of the proper mix of competitive strategy and organization structure in the hospitality industry. Opportunity to explore the process and content of strategic management as applied to the administration of hospitality organizations. Prerequisites & Notes PRQ: FCNS 425 with a grade of C or better, and MGMT 333. Credits: 3
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FCNS 427: Catering Operations Practicum
2.00 - 3.00 Credits
Northern Illinois University
Study and application of catering functions and services. Plan, organize, implement and execute catering activities at the Chandelier Dining Room and other locations. Laboratory to be announced. Prerequisites & Notes CRQ: FCNS 320. Credits: 2-3
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FCNS 428: Experimental Foods
3.00 Credits
Northern Illinois University
Application of scientific method in the study and design of experimental food problems. Development of evaluative and laboratory research techniques through group and individual projects. Prerequisites & Notes PRQ: FCNS 200A with a grade of C or better, FCNS 200B with a grade of C or better, and CHEM 370. Credits: 3
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