DFN 330 Quantity Food Procurement, Production, and Service

Principles of volume food procurement, production, and service for complex food service organizations. Emphasis on quality standards, sanitation, cost control, food service delivery systems, and food service equipment. 

Credits:

3

Hours

3

Requirement Designation

Regular Non-Liberal Arts

Offered

Fall-Spring

Prerequisite

DFN 220 and HSD 240.