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FCSFN 247: Foodservice Sanitation and Purchasing
3.00 Credits
Ball State University
Important concepts in purchasing foods, sanitation, food safety, and employee training. Information needed by quantity food buyers and foodservice personnel. Become eligible to take the National Restaurant Association Foundation Sanitation certification examination. Prerequisite: FCSFN 110.
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FCSFN 247 - Foodservice Sanitation and Purchasing
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FCSFN 250: Lodging Management
3.00 Credits
Ball State University
Examines the departmental structure of hotel operations along with the duties, responsibilities, and challenges of hospitality management within the hotel industry. Prerequisite: FCSFN 105.
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FCSFN 250 - Lodging Management
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FCSFN 262: Food Service Planning,Layout and Equipment
3.00 Credits
Ball State University
Fundamentals of planning, layout, purchasing, and use of equipment for foodservice operations.
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FCSFN 262 - Food Service Planning,Layout and Equipment
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FCSFN 275: Personal Nutrition
3.00 Credits
Ball State University
Emphasizes the principles of nutrition and their application to daily living. The relationship between diet and health, the role of nutrition in reducing individual health risk, and contemporary issues in nutrition will be discussed. Not open to students who have credit in FCSFN 340.
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FCSFN 275 - Personal Nutrition
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FCSFN 292: Sanitation and Employee Training
3.00 Credits
Ball State University
Selected experiences and supervised practice related to sanitation, safety, and employee training. Students are eligible to take the National Restaurant Association Sanitation certification examination.
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FCSFN 292 - Sanitation and Employee Training
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FCSFN 300: Cost Control in Hospitality and Food Industry
3.00 Credits
Ball State University
Controlling costs from a management perspective in the hospitality and foodservice industry. Prerequisite or parallel: ACC 201.
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FCSFN 300 - Cost Control in Hospitality and Food Industry
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FCSFN 310: Customer Service.
3.00 Credits
Ball State University
Concentrates on building quality service skills and knowledge needed to foster excellent customer relations.
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FCSFN 310 - Customer Service.
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FCSFN 340: Principles of Human Nutrition
3.00 Credits
Ball State University
Addresses the principles of nutrition, life cycle nutrition, and the relationship of diet to health and disease. Prerequisite or parallel: CHEM 100 or 101 or 111 or permission of the department chairperson.
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FCSFN 340 - Principles of Human Nutrition
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FCSFN 344: Community Nutrition
3.00 Credits
Ball State University
Community nutrition programs and problems at the local, state, national, and international levels. Influence of socioeconomic, cultural, and psychological factors on food and nutrition behavior. Federal food and nutrition programs; program planning, development, marketing, and evaluation. Public policy legislation; epidemiology, life cycle nutrition, and community assessment. Prerequisite: FCSFN 275.
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FCSFN 344 - Community Nutrition
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FCSFN 345: Macronutrients
3.00 Credits
Ball State University
Introduces metabolic pathways, cellular metabolism, and various energy systems of the human body. Emphasizes the digestion, metabolism, transport, and excretion of macronutrients. Discusses the etiology of several nutrition-related disease states. Prerequisite: FCSFN 275; CHEM 360; PHYSL 299X.
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FCSFN 345 - Macronutrients
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