FCS 461: Foodservice Systems Management I
NUTRITION & HOSPITALITY MANAGEMENT
Management of foodservice systems and the interrelationships among foodservice systems components.
3 Credits
Prerequisites
- FCS 211: Principles of Food Preparation
- Mgmt 371: Principles of Management
- Pre-requisite: B.S.D.N. or B.S.F.C.S. (Diet. Nutr. emphasis) majors only
- Pre-Requisite: 24 Earned Hours
Instruction Type(s)
- Lecture: Lecture for FCS 461
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