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 HRTM 11; NUFS 8 or NUFS 9; or instructor consent.
Grading
Normal Grade Rules
Units
2
Page last generated: 10/30/2009 15:37:03
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