Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.

Human resource management in food service, hotels, and the travel industry. Functions of leadership motivation, job design, recruitment, wage and salary administration, performance appraisal. Training in health and safety.

This course is designed to engage students in the exploration, comprehensions, and appreciation of foodservice management. The course aims to familiarize students with the foodservice industry and classifications of foodservice operations. It also focuses on foodservice functions including menu design, purchasing, production, service, safety and sanitation, and facilities. It discusses management functions including leadership, beverage management, service, human resources, and cost control.

The theory of internal organization and management applied to health care organi-zations. Analysis of management functions. Interrelationship between health in-stitutions, their surrounding communities, and government.

Not available at this time.

Latest approaches in community development and community organizing strategies. Exploratory readings, field assignments; emphasis on leadership development, capacity building, and coordinated community action.

Foundation for program planning in community health education and other public health areas. Provides basic planning principles, processes, and methods. A multi-disciplinary approach integrating the use of theory and practice.

Special investigational or research problems for M.P.H. candidates or advanced students. Scope of the work can be varied to meet specified conditions.