Recent SemestersFall 2026, Summer 2026, Spring 2026, Fall 2025, Spring 2025Class Size2 studentsCredits1PrerequisiteFN C190 . Transfers ToCSUDescriptionCourse is designed to provide students with real-life experience in business operation and personnel management as they pertain to dietary managers. Students will practice and apply topics covered in their instructional courses which include determining personnel needs and job functions, participating in employee hiring process, managing a budget and planning and budgeting for improvement in the department design and layout, assisting in the purchasing process and implementing cost-effective procedures. Students complete 54 hours of work in a field related to Foodservice Business Operation and Personnel Management. 