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Apr 19, 2024
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2013-2014 [ARCHIVED CATALOG]
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FDNT 351 - Food Service Management ICredits: 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.
Weekly: 2-hour lecture and 3 to 4 hour practicum
$ - Course or lab fee
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.
Offering: Fall, alternate years
College Code: SHP
Click here for the Schedule of Classes.
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