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151.743 Foodservice Management (15 credits)

An introduction to the operational aspects of food service systems, principles of management and their application to food service to optimise nutrition, health and well-being. Students will develop practical skills within various food service systems as well as managerial skills to optimise service quality.

Requirements Requirements help

Note: You may enrol in a postgraduate course (that is a 700-, 800- or 900-level course) if you meet the prerequisites for that course and have been admitted to a qualification which lists the course in its schedule.

Offerings Offerings help

Year Semester Mode Location
2020 Double Semester Internal Auckland Campus
2021 Double Semester Internal Auckland Campus

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