FSNU 3550 - Financial Management And Foodservice Design

Institution:

St Catherine University

Subject:

Description:

Recordkeeping, inventory controls, menu pricing, payroll, financial statements and budgeting in the foodservice facility. Design, layout and equipment for the institutional kitchen. Principles of marketing. Offered in alternate years.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.stkate.edu

Phone Number:

(651) 690-6000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Four-one-four plan

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