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. 

Credits: 2.

When Offered: Fall semester.

Prerequisites:  SNT 121  and SNT 220 . 

Corequisite:  SNT 324 .

Fee.