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FNG

- 617

Food Service Management

(3 3 cr.) - Session(s): Fall | Course

Introduction to the use of food quality management skills in food service systems, including the application of quantity food production principles, with an emphasis on quality quantity food production, menu planning, food service equipment use, and facility design.  Corequisites: FNG 618 (lab)  

Contact Information 141 Johnson Hall (919) 760-8593 registrar@meredith.edu