SNT 325 - Food Service Systems Mgmt I Lab (Nutrition and Dietetics)

1 Credit(s)

This laboratory focuses on three aspects of food service management: quantity food purchasing, production, and equipment. Students develop skills in quantity food production in weekly labs and food service management by managing a commissioned/assigned dinner or luncheon. Fall semester. Fee.

Prerequisite(s): SNT 121 and SNT 220.
Corequisite(s): SNT 324.