NTR X55M NTR 355M Advanced Food Systems Management 3 Hours
3 Lecture Hours 4 Lab Hours
Financial control, quality assurance, personnel administration, foodservice equipment, layout and design in foodservice operations. Analysis and evaluation of an organized foodservice operation. Three lecture hours and four hours of supervised practice a week for one semester.
Pre/Corequisites: Accounting 310F or 311, and Nutrition 334 and 234L, with a grade of at least C- in each.
Grading: Student Option
Repeatable for credit: No
Academic Level: Upper Division