This course provides the first part of a supervised practice in food service systems management for students pursuing a career in dietetics. Students will gain relevant experiences and practical application in the work of food service facilities. The experiences include participation in management functions such as procurement, production, financial and human resources management, marketing, and training. Students will use evidence-based guidelines and critical thinking skills to provide managerial perspectives while gaining a deeper understanding of the food service industry.

This course provides the first part of a supervised practice in food service systems management for students pursuing a career in dietetics. Students will gain relevant experiences and practical application in the work of food service facilities. The experiences include participation in management functions such as procurement, production, financial and human resources management, marketing, and training. Students will use evidence-based guidelines and critical thinking skills to provide managerial perspectives while gaining a deeper understanding of the food service industry.