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, and NTR 1210L or FN 121L.
Corequisite(s): NTR 3670L.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course