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FNG - 617
Food Service Management

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

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)  




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(919) 760-8593
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