Food Service Management 1
Catalog #10313178
Basic principles of food preparation and service are reviewed and applied in a quantity food production unit. Adjunct operational principles of menu planning, procurement, quality assurance, training, sanitation and safety are applied. Prerequisites: 10-313-168 and 10-313-182 or concurrent registration in 10-313-171 and 10-313-170.
Credits: 3
Prerequisites: Must be accepted into Dietetic Tech or Dietary Manager. Prerequisites: Chemistry, Algebra Pre/Co: 10313168 and Co-Requisistes: 10313182
Course Offerings
last updated: 10:02:37 PM Mar 16 2010
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