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Apr 26, 2024
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NUDT 471 Foodservice Systems ManagementCredit 3
This course focuses on foodservice systems organization and management. Students explore concepts and applications of food safety principles, menu planning, purchasing, production, service, and resource management. Content also includes marketing strategies and use of computer technology in foodservice operations. Course combines didactic and laboratory offerings. Prerequisite(s): NUDT 212 This course is cross-listed with NUDT 499 H. Open to Juniors and Seniors.
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