FCS 462: Quantity Food Production and Service
FAMILY & CONSUMER SCIENCES
Principles and fundamentals of quantity food production and service in commercial and institutional operations, menu planning, recipe standardization, human resource utilization, hazard analysis of critical control points, and costing.
3 Credits
Prerequisites
- Mgmt 371: Principles of Management
- FCS 211: Principles of Food Preparation
- FCS 363: Foodservice Procurement
- Enrollment restricted to Family & Consumer Sci. Majors
- Senior standing required.
- Pre-Requisite: 24 Earned Hours
- Mgmt 391 or Mgmt 371
Corequisites
Instruction Type(s)
- Lecture: Lecture for FCS 462
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