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 | | Skills developed include: food, beverage and labor cost controls, scheduling, cash control, inventory management, training methods, communication, computer aided management, and equipment maintenance necessary to plan, manage and evaluate a retail deli, banquet, and restaurant operations. |
 | | Topics include weight control, food faddism, the athlete's diet, nutrition and cancer, nutrition and alcohol, and the dangers of high-potency nutrient supplements. |
 | | Students will explore contemporary interactions of food and society, including the relationship between culture and technology, society and human values, and their influence on what we eat. |
| web.grcc.edu /HED/courses.html (2134 words) |
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