Course description
This course focuses on the food service worker's role in various food service systems in a health care environment. These systems include food service department organization, food production and delivery systems, food ordering and receiving systems, cost controls, quality improvement, and computerization.
Course details
Hours:
42
Credits:
3
Prerequisites:
None
Corequisites:
None
Please note: This course is offered through OntarioLearn. To review important information such as textbook, exam and grade information, visit OntarioLearn.
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