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

Prerequisites: FSN 103 and MAT 115 or MAT 122

Course Typically Offered: Fall

Credits: 3