Health, Physical Education and Recreation | Quantity Food Purchasing and Production
N321 | 18035 | Vicky Getty


Quantity Food Purchasing and Production (4 cr.) P: HPER N120.
Principles of menu planning and pricing, equipment selection, food
product flow, and cost control in foodservice institutions. Class
includes service learning, tours of community food service-related
facilities, and experience in the university dining halls. (Fall)