Course Description: Emphasis on the foodservice system model for understanding quality control; food procurement, production, and marketing; management and evaluation of foodservice facilities, human and financial resources. Prerequisites: BSAD 060 or CDAE 158; BSAD 120; minimum Junior standing; Dietetics or Nutrition and Food Sciences, and Dietetics, Nutrition and Food Sciences majors only.
|W||17:05 - 20:05||AIKEN CENTER 110|
Instructor(s): Sylvia Maria Geiger
Meeting Dates: 16 Jan 2018 - 04 May 2018