NTR 220 Food Service Management (3 credits)

Hours: 3 classroom + 0 lab/studio
Prerequisite(s): NTR 120 .
Taught: Spring only
Overview of the management practices used to direct, operate and control foodservice operations. Students will gain an understanding of volume food production and service through a series of problem-based learning activities as well as didactic coursework. Emphasis will be on practical case studies, and applied field practicums.
Repeatable: Yes
If Repeatable, Max. Credits: 3

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