Introduction to Food Service & Quantity Food Production

Three credits · Undergraduate

In this introduction to food service systems and quantity food production, principles, policies, and practices applied to the successful operation of quantity food service systems are examined. Topics include menu management; quantity recipe standardization and costing; procurement, production and service of quality food; marketing; quantity food service equipment; and environmental management. Prerequisites: HNU 262, 245; BSAD 112. Three credits and lab.