SNT 325 - Food Service Management Lab (Nutrition and Dietetics)

2 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. Prerequisites: SNT 121 and SNT 220. Corequisite: SNT 324. Fall semester. Fee.