FSHN 443

Spring 2015 Part of Term 1

Part of Term 1
Jan 20-May 6

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.

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FSHN 443 class schedule data for spring 2015
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
33034	Laboratory Laboratory	AB1 AB1	4:00PM -8:50PM ARRANGED	F R	Bevier Hall Bevier Hall	Craft, J Craft, J	Part of Term: 1 Date Range: 01/20/15-05/06/15
48721	Laboratory Laboratory	AB2 AB2	4:00PM -8:50PM ARRANGED	W T	Location Pending Location Pending	Craft, J Craft, J	Part of Term: 1 Date Range: 01/20/15-05/06/15
33035	Lecture	AL1	3:30PM -4:50PM	M	Bevier Hall	Craft, J	Part of Term: 1 Date Range: 01/20/15-05/06/15 Special Approval: Departmental Approval Required