|Dietary Manager II|
|(3-2-3) Emphasis on food service sanitation and
safety, administrative and personnel management.
Major topics include regulatory agencies,
computer applications, production management,
budgeting and cost control, personnel management,
quality assurance, leadership skills, human
relations, and communications. Student may take
this course prior to DITA-1300 Dietary Manager I.
Required Prerequisite: TSI Met in Non-Algebraic
Recommended Corequisite: DITA-1300
|Course may be repeated for credit when the topic varies:||N|
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