FND 446 Foodservice Systems Management
Systems approach applied to commercial and noncommercial food service facilities including: procurement, production, distribution, service and maintenance. Management of food service operations.
Credits
3
Prerequisite
(
FND 320: with minimum grade of D- or
FND 320: with minimum grade of D- and
FND 320L: with minimum grade of D-) and
FND 252: with minimum grade of D-
Corequisite
FND 446L