NUTR 486 - Professional Practice In Foodservice and Management I

★ 4.5 (fi 9)(EITHER, 6 WEEKS)

Faculty of Agricultural, Life and Environmental Sciences

Practical experience in assessing; process planning and implementation; and evaluation of foodservice and management operations in a variety of settings. Prerequisites: (NU FS 363 or 361), NU FS 461, ACCTG 300, (SMO 200 or 301).

Fall Term 2020

Labs

LAB 800 (84160)

No Scheduled Class Times

Primary Instructor: Heidi Bates
LAB A1 (84166)

No Scheduled Class Times

Primary Instructor: Heidi Bates

Winter Term 2021

Labs

LAB 850 (42918)

No Scheduled Class Times

Primary Instructor: Heidi Bates
LAB B1 (42917)

No Scheduled Class Times

Primary Instructor: Heidi Bates

Spring Term 2021

Labs

LAB 800 (22536)

No Scheduled Class Times

LAB A1 (22537)

No Scheduled Class Times

Summer Term 2021

Labs

LAB 850 (32309)

No Scheduled Class Times

Primary Instructor: Heidi Bates
LAB B1 (32310)

No Scheduled Class Times

Primary Instructor: Heidi Bates