Principles of food service management used in selecting, storing, preparing, and serving food in quantity; emphasis is on menu planning, quality control, purchasing, production, food service equipment, and layout design. Credits 4. 3 Lecture Hours. 3 Lab Hours.
Principles of food service management used in selecting, storing, preparing, and serving food in quantity; emphasis is on menu planning, quality control, purchasing, production, food service equipment, and layout design. Credits 4. 3 Lecture Hours. 3 Lab Hours.
