Course Description

This course examines the management of food service systems and its integration with nutrition care. Food service management functions are explored in the areas of human resources and quality and financial controls. Dietetic applications related to therapeutic and texture modifications, food aesthetics, and client consumption patterns are considered from the perspective of the client in the provision of services within a Canadian context. The application of menu planning principles, aligned with provincial standards, is discussed.


Full-day classes include a one-hour lunch break from 12:30 p.m. to 1:30 p.m


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