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.

Co-requisites:
FSHM 1500 - Intro to Hospitality Management and FSHM 1510 - Applied Food Service Sanitation

Credits: 3

Lecture/Lab Hours: 3 lecture hrs/week