Sep 22, 2024  
2020-2022 Undergraduate Catalog 
    
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2020-2022 Undergraduate Catalog [ARCHIVED CATALOG]

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NUSC 463 - Quantity Food Service Systems

4 Credits
2 lecture hours. 4 lab hours.

A study of quality food cookery and management problems as they pertain to commercial, industrial, and other institutional food services. Merchandising menus, variety in menu planning, and food preferences of customers to be included. Independent projects are required of students through experiential learning opportunities in selected food service establishments.

Prerequisite(s) NUSC 160  and NUSC 161  completed with grades of “C” or higher
Offered (SPRING)


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