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May 01, 2024
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NTR 443 - Management Field Experience
(1-9-4)
(Prerequisite: NTR 442 )
Students are placed in a commercial foodservice operation for field experience. Students apply theories and develop skills by participating in the management of all aspects of the operation including, but not limited to, production, purchasing, sanitation and safety, distribution, finance and personnel. Practice sites include hospital, school, and commercial foodservice as it relates to the nutrition field and others. Theories learned in the Food Science, Institutional Food Management and Quantity Food Production courses are put into use.
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