FSHN 340

Spring 2014 Part of Term 1

Part of Term 1
Jan 21-May 7

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.

My Favorites

My Schedule

Section Status updates every 10 minutes.

FSHN 340 class schedule data for spring 2014
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
33020	Laboratory	AB1	8:30AM -1:50PM	MW	Bevier Hall	Craft, J	Part of Term: 1 Date Range: 01/21/14-05/07/14
33021	Laboratory	AB2	8:30AM -1:50PM	WF	Bevier Hall	Craft, J	Part of Term: 1 Date Range: 01/21/14-05/07/14
33022	Laboratory	AB3	8:30AM -1:50PM	MF	Bevier Hall	Craft, J	Part of Term: 1 Date Range: 01/21/14-05/07/14
33023	Laboratory	AB4	8:30AM -1:50PM	TR	Bevier Hall	Craft, J	Part of Term: 1 Date Range: 01/21/14-05/07/14
33024	Lecture	AL1	2:00PM -2:50PM	TR	Bevier Hall	Craft, J	Part of Term: 1 Date Range: 01/21/14-05/07/14 Special Approval: Departmental Approval Required Section Info: Authorized students only. HM students have priority registration for spring, and dietetics students have priority registration for fall.