NSC458
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NSC458 - Food Service Organization and Management
Course ID
023929
Course Description
Organization and management of food service systems; responsibilities of management for leadership, sanitation, maintenance, and care of food service plant and its equipment.
Min Units
3
Max Units
3
Repeatable for Credit
No
Grading Basis
GRD - Regular Grades A, B, C, D, E
Career
Undergraduate
Course Attributes
WE - WEC (Writing Emphasis Course)
Enrollment Requirements
015688
Course Requisites
May be convened with
Component
Lecture
Optional Component
No