Nov 21, 2024  
2020-2021 Academic Bulletin 
    
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2020-2021 Academic Bulletin [ARCHIVED CATALOG]

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.