HNSC 3250 Institutional Food Service Management
(Prior to Fall 2010, this course was known as H&NTR 51.
The information below might still reflect the old course numbers. Bracketed numbers, if any, are the old course numbers. Learn more...)
3 hours lecture, 2 fieldwork; 4 credits
Planning, purchasing, storage, preparation, and distribution of food in varied institutional settings. Principles of safety and sanitation in food services. Classic management theory as applied to food service systems. Supervised fieldwork component. (Not open to students who have completed both Health and Nutrition Sciences 66.1 and Health and Nutrition Sciences 66.2. Students who have completed Health and Nutrition Sciences 66.1 may take this course, but will receive only 2 credits.)
Prerequisite: Health and Nutrition Sciences 41; or 41.1 and 41.2; or 2220 [41.3] and 2221 [41.4].
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