NUFS 113 - Foodservice Systems: Mgmt & Proc

3 unit(s)
Selection and purchasing in foodservice operations: food and equipment and writing food/equipment specifications. Allocation and management of resources in foodservice systems: materials (food and supplies), facilities (equipment and space), human (management and employee labor), operational (time and money).

Misc/Lab: Lecture/lab 5 hours.

Prerequisite(s): NUFS 111 or instructor consent.
Grading: Letter Graded

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