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NUFS 113

Foodservice Systems: Mgmt & Proc

Description
Selection and purchasing in foodservice operations: food and equipment and writing food/equipment specifications. Allocation and management of resources in foodservice systems: materials (food and supplies), facilities (equipment and space), human (management and employee labor), operational (time and money). Prerequisite: NUFS 111 or instructor consent. Misc/Lab: Lecture/lab 5 hours.

Grading
Normal Grade Rules

Units
3