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|NUT 335 - Food Service &Safety Manag.|
This course covers the different functions of a foodservice manager in terms of menu planning, purchasing, production, distribution and service, and facility layout and design. It also highlights the principles of food safety and the application of quality management systems (HACCP and ISO 22000) in the foodservice establishments. Pre-requisite: NUT201. [3-0, 3 cr.].
3.000 Credit hours
3.000 Lecture hours
Schedule Types: Lecture, Tutorial
Natural Sciences Division