FSHN 443

Spring 2008 All Classes

All Classes

Management of Fine Dining

Credit: 4 hours.

Advanced application of food production and management principles to specific food service demands; emphasis on artistry in preparation, serving, and merchandising high quality food in quantity.

4 undergraduate hours. Prerequisite: FSHN 340 and FSHN 441, and credit or concurrent registration in FSHN 442.

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FSHN 443 class schedule data for spring 2008
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
33034	Laboratory Laboratory	AB1 AB1	4:00PM -8:50PM ARRANGED	F R	286 Bevier Hall 286 Bevier Hall	Craft, J Craft, J	Part of Term: 1 Date Range: 01/14/08-04/30/08
48721	Laboratory Laboratory	AB2 AB2	4:00PM -8:50PM ARRANGED	W T	286 Bevier Hall 286 Bevier Hall	Craft, J Craft, J	Part of Term: 1 Date Range: 01/14/08-04/30/08
33035	Lecture	AL1	3:30PM -4:50PM	M	286 Bevier Hall	Craft, J	Part of Term: 1 Date Range: 01/14/08-04/30/08 Special Approval: Departmental Approval Required Section Info: Restricted to Hospitality Management and Dietetics students only until after junior registration.Remaining seats will be released to the general student population when sophomore registration opens. Restriction(s): Restricted to BS:F Sci&Hm Nutr-Diettcs -UIUC or BS:FSci&Hm Nutr-Hosp Mgt -UIUC.