Introduction to Foodservice Operations. (3-0) 3 Credit Hours

Catalog description

Prerequisite: NDT 3313 or equivalent; restricted to Nutrition and Health and Nutrition and Dietetics Majors only. Corequisites: NDT 3292 . Principles related to the menu planning, food sanitation and safety, procurement, production, marketing, and materials management in foodservice operations. Students who declare the Nutrition and Health pre-CPD track may NOT register for this course. (Formerly titled: "Production and Foodservice System Management I."). Course Fee: LRHC $10; STHC $18.