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FN - 320
Food Service Management Systems II

(4 cr.) - Session(s): Spring | Course Offered Every Year

Applied investigation into the use of management resources in food service systems, fundamental management processes, concepts and principles to improve decision making and problem solving.  Consideration of purchasing procedures, storage, methods of cost control, personnel, safety, and nutrition quality in food decisions. Laboratory experiences are required. Prerequisites: FN-124/126, FN-310, and FN-311 or FN-312.




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141 Johnson Hall
(919) 760-8593
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