NUTR 413 - Food Service Organization and Management (3)

Study of equipment, personnel, and cost in the management of large quantity food services. Includes guest professional lectures and site visits to local food service operations. Students will experience lectures, case study analysis, field trips, and on-the-job volunteer training or assigned webinars/lessons. An appreciation of quantity food preparation and written summaries will be developed throughout the semester. LEC&LAB: 5. Prereq: NUTR 412. Offered: Spring.