To acquire knowledge required for hospital food services systems and start-ups in the field of dietetics.
To be able to argue and evaluate the market demand and the challenges in the field of nutrition entrepreneurship and find possible strategies to overcome them.
To be able to argue and evaluate the market demand and the challenges in the field of nutrition entrepreneurship and find possible strategies to overcome them.
Catalogue Code: T4765
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: No
Primary Purpose of Course: Entrepreneurship
Primary Orientation of the Course: Environment and Sustainability
Course Code: 406420319
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Regional