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May 05, 2024
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2010-2011 Undergraduate Catalog [ARCHIVED CATALOG]
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FSN 202 - Foodservice Management An overview of the foodservice industry including quantity food production and
service, designing physical facilities and administration of foodservice facilities.
Topics covered include food and worker safety, menu planning, purchasing, receiving,
storage, production, assembly, distribution, service, facility design and equipment,
management functions and financial principles. Lec 3, Lab 4.
Prerequisites FSN 103.
Credits: 4
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