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May 31, 2024
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2018-2019 [ARCHIVED CATALOG]
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FDNT 351 - Food Service Management I Credits: 3
Introduction to the systems approach and application of the functions of management to foodservice systems. Principles of menu development, food production, service, delivery, procurement, sanitation, safety, and equipment selection in food service organizations.
Lecture/Lab: Weekly: 2-hour lecture and a 3 to 4 hour practicum
Course/Lab Fee: Yes
Grade Mode: Normal (A-F,I,W)
Corequisite(s): FDNT 124 , BIOL 260
Prerequisite(s): MATH 145 or equivalent, and a passing grade of 85% on a departmental math skills test.
Schedule Type: Lecture/Lab
Year Offering: Alternate years
Term Offering: Fall
College Code: SHP
Click here for the Schedule of Classes.
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