Health, Physical Education and Recreation | Quantity Food Purchasing and Production
N321 | 13802 | Vicky Getty


Quantity Food Purchasing and Production (4 cr.) P: HPER-N 120;
dietetics seniors only, or permission of instructor. Principles of
menu planning and pricing, equipment selection, food product flow,
and cost control in foodservice operations. Class includes service-
learning, tours of community foodservice related facilities, and
experience in the university dining halls. (Fall)