NUFS 111 - Foodservice Production Management
Principles and procedures for menu planning, production scheduling, volume food production, operation of foodservice equipment, sanitation control and formula costing.
Misc/Lab: Lecture 2 hours/Lab 3 hours
Prerequisite(s): NUFS 101A or HSPM 11; NUFS 8 or NUFS 9; or instructor consent.
Grading: Letter Graded
Sustainability Related- SDG 12: Responsible Consumption and Production
Class Schedule | Syllabus Information | University Bookstore
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