May 09, 2025  
2020-2022 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  About MSU
  Academic Affairs
  Academic Engagement and Outreach
  Enrollment Management and Student Success
  Finance and Management
  Information Technology
  Student Affairs
  Academic Calendar
  Tuition and Fees
  Undergraduate Programs
  Course Descriptions
  The General Education Program
  College of Liberal Arts
  School of Global Journalism and Communication
  School of Architecture and Planning
  Earl G. Graves School of Business and Management
  School of Community Health and Policy
  School of Computer, Mathematical, and Natural Sciences
  School of Education and Urban Studies
  School of Engineering
  School of Social Work
  College of Interdisciplinary and Continuing Studies
  Administrators of the University
  Faculty of Instruction
  Professors Emeriti
  Veteran’s Appendix
  Appendix B
  Campus Map
  My Portfolio
HELP
2020-2022 Undergraduate Catalog [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

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)


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)