NTFD 3440 - Quantity Food Procurement and Production

(4 credits)

Prerequisites: NTFD 2415. Application of menu writing and design, quantity food procurement, production planning, preparation, distribution, and evaluation in food service operations. Menu planning and analysis as the basis for control within the food service is emphasized, and sanitation and safety within the commercial food service operation are explored. This course has a three-hour lab which provides hands-on food service experiences for the students. (spring)

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