Offered in the spring semester. I. Two hours. NHM 365 . Supervised clinical dietetics experience applying NHM 365 coursework. NHM 372 Introduction to Food Systems Management.
Course includes theories, functions, and principles of management and tools for decision making.
Offered in the fall semester. NHM 373 Purchasing and Design in Food-Service Systems. Principles, methods, and techniques used in purchasing food and equipment. Analysis of layout and design and of techniques used in evaluating work flow. NHM 374 Quantity Food Production and Service.