FN 134 is 3-unit course with lecture and laboratory components. The course highlights the managerial element of the Systems Approach to food service. The laboratory is the venue for the practical application of management-related theories, food service concepts, and principles. The course primarily addresses Program outcome 4, the integration of nutrition and dietetics in the management of food service units in various settings.
It builds on previously complemented professional courses such as FN 102, FN 122, FN 131, and FN 133. This course prepares the students for the food service practicum. The course aims for the students to apply the concepts and principles of food service and nutrition considerations in managing food services in various settings from a nutritionist-dietitian perspective.
