FCSC 344 - Quantity Food Production and Management

Institution:

George Fox University

Subject:

Description:

Quantity food production principles for the successful organization and management of an effective, operative food service. Surveys administrative responsibilities, menu planning, preparing food to specific standards, cost controls, and nutritional value. Includes a laboratory experience focusing on quality control, finances, and computer assistance. Prerequisite: FCSC 211 Foods I.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.georgefox.edu

Phone Number:

(503) 538-8383

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

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