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FN - 310
Food Service Management Systems I

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

Introduction to the use of food quality management 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.  Prerequisite:  FN-124/126. Corequisites: FN-311 or FN-312.


Contact Information
141 Johnson Hall
(919) 760-8593
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