Quantity Food Production

Catalog description

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. Prerequisite: Grade of B or better in NUTR 211 ; junior or senior classification; Dietetics (DPD) track.