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FNG - 619
Food Service Management II and Lab

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

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: FNG 617 and FNG 618. 




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141 Johnson Hall
(919) 760-8593
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