HNSC 3250 Food Service Management I

(Prior to Fall 2010, this course was known as H&NTR 51.
The information below might still reflect the old course numbers. Bracketed numbers, if any, are the old course numbers. Learn more...)

2 hours lecture, 2 fieldwork; 3 credits

Fundamentals of quantity food production, purchasing, receiving and distribution; storage, inventory control, budget planning and development; industrial kitchen layout and planning, equipment selection; compliance with code and standards including safety and sanitation.

Pre-requisite Health and Nutrition Sciences 2220 and 2221

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