Course Description

Foods and Nutrition 348a/b Food Production Management I

The application of scientific principles to the procurement, storage, processing and service of institutional food. Menu- planning to meet nutritional requirements while working under the constraints of budgets and the available food supplies, equipment and staff. Food trends, sanitation and safety.

Pre- or co-requisite: Foods and Nutrition 342a/b.
3 lecture hours, half course.


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