NHM 462: Quantity Food Production and Service
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.
- NHM 211: Introduction to Culinary Science
- NHM 213: Introduction to Culinary Science Lab
- Pre-Requisite: 24 Earned Hours
- Mgmt 391 or Mgmt 371
- Lecture: Lecture for NHM 462
- Lecture: Web-based Lecture for NHM 462
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