FSHN 340

Spring 2021 Part of Term 1

Part of Term 1
Jan 25-May 5

Food Production and Service

SHOW FINAL EXAM SCHEDULE

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 232 and credit or concurrent registration in FSHN 249 and FSHN 345.

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FSHN 340 class schedule data for spring 2021
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
33020	Laboratory	AB1	8:30AM -1:50PM	MW	Bevier Hall	Brotherton, J Phillips, C	Part of Term: 1 Date Range: 01/25/21-05/05/21
33021	Laboratory	AB2	8:30AM -1:50PM	WF	Bevier Hall	Brotherton, J Phillips, C	Part of Term: 1 Date Range: 01/25/21-05/05/21
33022	Laboratory	AB3	8:30AM -1:50PM	MF	Bevier Hall	Brotherton, J Phillips, C	Part of Term: 1 Date Range: 01/25/21-05/05/21
33023	Laboratory	AB4	8:30AM -1:50PM	TR	Bevier Hall	Brotherton, J Phillips, C	Part of Term: 1 Date Range: 01/25/21-05/05/21
33024	Lecture	AL1	2:00PM -2:50PM	TR	Bevier Hall	Brotherton, J Phillips, C	Part of Term: 1 Date Range: 01/25/21-05/05/21 Section Info: Prerequisites strictly enforced. Priority registration given to Juniors and Seniors majoring in Hospitality Mgmt. * Juniors and Seniors majoring in Dietetics can register at the start of Sophomore registration. * HM students have priority registration for spring, and dietetics students have priority registration for fall. Restriction(s): Restricted to students in the Food Science & Human Nutrition department. Restricted to students with Junior or Senior class standing.