Principles and techniques of menu planning for food service operations where food is served in quantity; includes applications for health care institutions, commercial kitchens, school cafeterias, and industrial facilities. Prerequisites: None.
Course Equivalencies: FON102 & HRM102
|12622||In Person||W||August 21, 2019 - December 13, 2019||1:30pm - 3:10pm||Lecture|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|August 27, 2019||October 8, 2019||0001||-|