NSC358R
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NSC358R - Institutional Food Management
Course ID
023912
Course Description
Quantity food preparation and service, factors affecting food purchasing, storage, and inventory; menu planning for institutions, management of time and labor and use of institutional equipment, equipment selection and maintenance.
Min Units
2
Max Units
2
Repeatable for Credit
No
Grading Basis
GRD - Regular Grades A, B, C, D, E
Career
Undergraduate
Enrollment Requirements
015685
Course Requisites
May be convened with
Component
Lecture
Optional Component
No