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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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The City University reserves the right, because of changing conditions,
to make modifications of any nature in academic programs and requirements
of the university and its constituent colleges without advanced notice.
Students are advised to consult regularly with college and department counselors
concerning their programs of study.
Access the college's current and recent course bulletins.
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