DIT 210 - Human Resource Management for Dietetics Credits: 3 3 Lecture Hours This course provides an overview of the organization and management of foodservice in the health care industry. Topics include: management of food production personnel, selection process, orientation and training of new and established employees, job analysis procedures, employee evaluation procedures and the principle of work simplification. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
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