Mar 29, 2024  
2017-2018 Undergraduate Bulletin 
    
2017-2018 Undergraduate Bulletin [ARCHIVED]

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HT-324 Quantity Food Production


(3 cr.)
Repeatable for Credit: No
Quantity food production management concepts; menu planning, work production schedules, production analysis, food and labor cost controls, and sales projections, crisis and service management techniques; lab work in quantity food production and service; recipe development and introduction to productivity and work simplification concepts.
Prerequisites: Take HT 121  and FN-115  and FN-215 , or take FN-124  and FN-240  



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