FSHN 443

Spring 2021 Part of Term 1

Part of Term 1
Jan 25-May 5

Management of Fine Dining

SHOW FINAL EXAM SCHEDULE

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. 4 graduate hours. Prerequisite: FSHN 340 and credit or concurrent registration in FSHN 442.

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FSHN 443 class schedule data for spring 2021
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	Brotherton, J Brotherton, J	Part of Term: 1 Date Range: 01/25/21-05/05/21 Section Info: Students will be spread out between Quantity Foods Kitchen and Bevier Cafe.
33035	Lecture	AL1	3:30PM -5:20PM	M	Bevier Hall	Brotherton, J	Part of Term: 1 Date Range: 01/25/21-05/05/21 Special Approval: Departmental Approval Required
73334	Online Lab Online Lab Online Lecture	ONL ONL ONL	4:00PM -8:50PM ARRANGED 3:30PM -5:20PM	F R M	n.a. n.a. n.a.	Brotherton, J Brotherton, J Brotherton, J	Part of Term: 1 Date Range: 01/25/21-05/05/21 Special Approval: Departmental Approval Required