Food Service Operations and Management
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Overview
Subject area
DFN
Catalog Number
530
Course Title
Food Service Operations and Management
Department(s)
Description
Principles of food service delivery, organization, and administration, including volume food procurement and production, equipment, facility design, budgeting, hiring, quality standards, sanitation and food safety.PREREQ: DFN 220 or departmental permission
Typically Offered
Fall, Spring
Academic Career
Graduate
Liberal Arts
No
Credits
Minimum Units
4
Maximum Units
4
Academic Progress Units
4
Repeat For Credit
No
Components
Name
Lecture
Hours
4
Requisites
026053