Course Code: HLTH147
Explore the role of the food service worker's role in health care with an emphasis on requirements under the Long-Term Care Homes Act. Various food production, delivery and service systems will be introduced and departmental operations such as purchasing, receiving, storage and inventory will be discussed. Quality management and costs controls will also be addressed.
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(705) 749-5530 ext. 1502
Institutional Food Service is included in a Certificate
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