Oct 29, 2025  
2024-2026 Undergraduate Catalog 
    
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2024-2026 Undergraduate Catalog
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NUSC 463 - Food Systems Management II

4 credits
2 lecture hours. 2 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  and NUSC 365  completed with grades of “C” or higher
Offered (SPRING)


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