DIT 2740 Foodservice Practicum II
1.0 Credit Hour
Hands-on experience completed in an institutional foodservice setting. Covers five major aspects of human resource management: planning, organizing, directing, controlling and evaluating and the tools used to assist with organizational performance. Includes marketing of services, budget concerns and cost control measures while maintaining quality service within regulatory guidelines. Five hours per week at assigned practicum site.
|(* indicates prerequisite)||(updated hourly)|
|101||0204390||1.0||11:00 AM||4:00 PM||M||13 207||Clark||OPEN|
|103||0204391||1.0||8:00 AM||1:00 PM||W||13 425||Clark||CLOSED|