NUTR 6010 - Management and Food Systems

Credit Hours: 3 Former: NUTR 7522

Description Management principles, process and control strategies, roles and responsibilities in food service systems. Application of food preparation and management principles to quantity food production including menu planning, procurement, storage and distribution. Food safety and ServSafe preparation PREREQUISITE(S): NUTR 2202, ACCT 2010, and MATH 1420