Jul 21, 2024  
2023-2024 Catalog 
    
2023-2024 Catalog [ARCHIVED CATALOG]

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FS 4222 - Food Service Operations


In this course, the student is introduced to the principles and practices of production management. Students perform all aspects of meals, including planning, ordering, preparing and presenting. Quality control is stressed.

Prerequisite(s): FS 1205 Principles of Professional Cooking.

2 hours Lecture and 3 hours Laboratory
3 Credits



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