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FNS 200
Quantity Food Management
Food and Nutrition Systems I explores the basic principles and theories of food service systems; menu planning; quantity recipe standardization and costing; procurement and production of quality food; and food service computer applications.
Weekly Contact: Lab: 3 hrs. Lecture: 2 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
Mentioned in the Following Calendar Pages
*List may not include courses that are on a common table shared between programs.
- FNS 400 - Food Service Systems Management
- Nutrition and Food