FN 358/358L - Institutional Food Service II (3/1)

Management of foodservice facilities using menu as a basis for determining recipes, specifications, receiving and storage standards. Purchasing for the foodservice industry. Continuation of facility planning project.

Prerequisite(s): FN 357/357L (lecture component only).
Corequisite(s): FN 358/358L.
Component(s): 3 lectures. 1 three-hour laboratory.