FN 357/357L - Institutional Food Service I (3/1)

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.

Prerequisite(s): FN 121/121L; a minimum grade of B- (2.70) or higher in BIO 235/235L, FN 235, and FN 263; and a minimum grade of B- (2.70) or higher in CHM 201/CHM 250L or CHM 314/CHM 317L. A Grade Point Average of the following classes to be calculated to be 2.8 or higher: BIO 235/235L, CHM 201/CHM 250L or CHM 314/CHM 317L, FN 235, and FN 263.
Corequisite(s): FN 357/357L.
Component(s): 3 lectures. 1 three-hour laboratory.