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Course Description

This is an advanced course in the principles of food service operations and management as applied in health care institutions and other settings. Using the case study approach, the latest trends in menu planning, purchasing, inventory and production management, financial controls, planning and system change, and the use of quality assurance mechanisms are emphasized. The application of management information systems, at both the operational and managerial level are highlighted.

Requisites

Prerequisites: CACC 100 and CFNS 200

Relevant Programs

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Thank you for your interest in this course. It is not scheduled for the current academic year.

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