NTR 3670 - Institutional Food Service I (2)

Introduction to foodservice management through a systems approach perspective. Production planning, quantity food production. Principles and practices in planning, preparing and serving food. Beginning of facility planning project, including marketing, business plans, goals and objectives. Course includes ServSafe Certification. Laboratory applies principles learned in lecture.

Prerequisite(s): NTR 1210 or FN 121; NTR 1210L* or FN 121L*; and B- or better in the following: BIO 2350 or BIO 235, BIO 2350L* or BIO 235L*, CHM 2010 or CHM 201, NTR 2350 or FN 235, and NTR 2350L or FN 235L.
Corequisite(s): NTR 3670L.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): *The enforcement of this prerequisite has been temporarily suspended in response to the switch to virtual and remote modes of instruction.
Course Category: Major Course