NHM 462: Quantity Food Production and Service
NUTRITION & HOSPITALITY MANAGEMENT
Principles and fundamentals of quantity food production and service in commercial and institutional operations, menu planning, recipe standardization, human resource utilization, hazard analysis of critical control points, and costing.
3 Credits
Prerequisites
- Mgmt 371: Principles of Management $target.descriptions.MinimumGrade$
- NHM 211: Principles of Food Preparation $target.descriptions.MinimumGrade$
- NHM 363: Foodservice Procurement $target.descriptions.MinimumGrade$
- Senior standing required.
- Enrollment restricted to B.S.D.N. or B.S.H.M. or B.S.F.C.S. majors only
- Pre-Requisite: 24 Earned Hours
- Mgmt 391 or Mgmt 371
Corequisites
Instruction Type(s)
- Lecture: Lecture for NHM 462
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