Emphasis on the foodservice system model for understanding quality control; food procurement, production, and marketing; management and evaluation of foodservice facilities, human and financial resources. Prerequisites: BSAD 060 or CDAE 158; BSAD 120; minimum Junior standing; Dietetics or Nutrition and Food Sciences, and Dietetics, Nutrition and Food Sciences majors only.
Prereqs enforced by the system: (BSAD 060 or 065 or CDAE 158) and BSAD 120; DIET, NFS, and DNFS majors only; Minimum junior standing
Rowell N/A Hlth 118 (View Campus Map)
to on Monday, Wednesday and Friday
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