NHM 363: Foodservice Procurement
Purchasing methods based on standards of quality, grade, care, and storage for food and nonfood supplies. Purchasing, installation, operation, and care of large foodservice equipment.
- NHM 211: Principles of Food Preparation
- NHM 213: Principles of Food Preparation Lab
- B.S.D.N. or B.S.H.M. majors only.
- Pre-Requisite: 24 Earned Hours
- NHM 215 or NHM 214
- Lecture: Lecture for NHM 363
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