FSHN 443

spring 2015

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. No graduate credit. Prerequisite: FSHN 340 and credit or concurrent registration in FSHN 442.

Status Icon Legend

: Section Status Closed
: Section Status Open
: Section Status Pending
: Section Status Open (Restricted)
: Section Status Unknown

Section Status updates every 10 minutes.

- FSHN 101
- FSHN 120
- FSHN 145
- FSHN 199
- FSHN 220
- FSHN 232
- FSHN 260
- FSHN 295
- FSHN 322
- FSHN 329
- FSHN 332
- FSHN 340
- FSHN 349
- FSHN 396
- FSHN 414
- FSHN 418
- FSHN 421
- FSHN 423
- FSHN 425
- FSHN 427
- FSHN 440
- FSHN 442
- FSHN 443
- FSHN 460
- FSHN 462
- FSHN 471
- FSHN 499
- FSHN 510
- FSHN 511
- FSHN 520
- FSHN 573
- FSHN 591
- FSHN 592
- FSHN 593
- FSHN 595
- FSHN 597
- FSHN 598
- FSHN 599

Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor