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NUFS 111

Foodservice Production Management

Description
Principles and procedures for menu planning, production scheduling, volume food production, operation of foodservice equipment, sanitation control and formula costing. Prerequisite: NUFS 101A or HSPM 011; NUFS 008 or NUFS 009; or instructor consent. Misc/Lab: Lecture 2 hours/Lab 3 hours

Grading
Normal Grade Rules

Units
3