FSHN 340
summer 2012
All Classes
Food Production and Service
Credit: 4 hours.
Introduction to the management of commercial and noncommerical foodservice systems through the operation of Bevier Cafe. Students experience managing the procurement, production and service of food, as well as the sanitation and maintenance of equipment and facilities.
Prerequisite: FSHN 332, credit or concurrent registration in FSHN 349 and FSHN 345.
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