NUTR 3234 Food and Nutrition Services Management II
This course is a continuation of principles and skills necessary for the management of food service systems. The focus of this course is on the menu development, quantity food production, facility layout design and integration of basic management fundamentals including food cost controls. The course requires the integration and application of menu planning, food production and event planning.
Prerequisite
NUTR 3433 or Graduate Student Status. Must be taken concurrently with NUTR 3134 unless given permission by Instructor
Offered
Spring