Management responsibilities in quantity food production with emphasis on menu planning, purchasing and service. Includes planning and equipping food services. Restricted to students in the Dietetics major. Note: Course registrants are required to possess a Foodsafe II certificate. [3-0-0] Prerequisite: FNH 340. This course is not eligible for Credit/D/Fail grading.
Management responsibilities in quantity food production with emphasis on menu planning, purchasing and service. Includes planning and equipping food services. Restricted to students in the Dietetics major. Note: Course registrants are required to possess a Foodsafe II certificate. [3-0-0] Prerequisite: FNH 340. This course is not eligible for Credit/D/Fail grading.
