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Dec 04, 2024
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2019-2020 Academic Bulletin [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: CHHS Click here for the Schedule of Classes.
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