NUFS 111 - Foodservice Production Management

3 unit(s)
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

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