Course: Nutritional Management, Catering and Kitchen Organisation (1804-051)

Persons:

• Prof. Dr. Sarah Egert (verantwortlich)
• Dr. oec. troph. Nicolle Breusing (begleitend)

Type of Course:

lecture

In-Class Hours Per Week:

4

Contents:

- Implementation of dietary regimen into clinical practice
- Principals and tasks of nutritional catering and food distribution
- Requirements and specifications of a canteen kitchen
- Supply Chain Management
- Foresighted work planning and organisation
- Basic knowledge on personnel resource planning and personnel management
- Aims and concepts of quality management and their practical application
- Planning tasks and associated economic aspects originating from mass catering operations

Location:

Hohenheim

Module:

• 1804-050 Nutritional Management, Catering and Kitchen Organisation (compulsory)

eLearning:

Course in ILIAS