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
|11861||In Person||W||August 22, 2018 - December 14, 2018||1:30pm - 3:10pm||Lecture|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|August 28, 2018||October 9, 2018||0001||-|