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May 02, 2024
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HUSC 2433 - Quantity Food Production and ManagementCredits: 4 Prerequisites: Prerequisite: HUSC 1412 - Food Principles and Management Principles of selecting, purchasing, operating and maintaining institutional equipment; fundamentals of design and layout of food service systems. Application of principles, tools and controls of quantity cookery management.
Lecture: Lecture: 2 hours per week. Laboratory: Lab: 15 clock hours per week for 5-6 weeks.
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