NHM 462: Quantity Food Production and Service
Nutrition & Hospitality Management
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
The policies and regulations contained in this online University of Mississippi Catalog are in effect for the current or selected semester. The catalog is not a contract, but rather a guide for the convenience of students. The University of Mississippi reserves the right to 1) change or withdraw courses; 2) change the fees, rules, and schedules for admission, registration, instruction, and graduation; and 3) change other regulations affecting the student body at any time. Implicit in each student’s enrollment with the university is an agreement to comply with university rules and regulations, which the university may modify to exercise properly its educational responsibility.