This course studies the management responsibilities in quantity food production with emphasis on menu planning, purchasing, service, preparation for quality, cost and sanitation control. Weekly hours: 3 Lecture hours and 2 Practicum/Lab hoursPrerequisite(s): FABS 110 (formerly FABS 210); NUTR 310.3 or NUTR 201.3; or permission of the instructor.
This course studies the management responsibilities in quantity food production with emphasis on menu planning, purchasing, service, preparation for quality, cost and sanitation control. Weekly hours: 3 Lecture hours and 2 Practicum/Lab hoursPrerequisite(s): FABS 110 (formerly FABS 210); NUTR 310.3 or NUTR 201.3; or permission of the instructor.
