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FSHM* 1520 - Managing Quantity Food Production

This course takes a system approach to quantity food planning, preparation and resource management. Management principles are thoroughly covered in nutrition, sanitation, safety, menu planning, equipment, purchasing, receiving, storing and serving food. Students will learn how to tailor the guidelines of quantity food preparation to fit the specific needs of any operation.

Credits: (3.00 cr.)

Lecture/Lab Hours
(3 lect hrs/week)


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