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FSHN 340
Food Production and Service
Credit: 4 hours.
(FSHN 240) Introduction to the management of commercial and noncommerical foodservice systems through the operation of Bevier Cafe. Students experience managing the procurement, production and service of food, as well as the sanitation and maintenance of equipment and facilities. Prerequisite: FSHN 332, credit or concurrent registration in FSHN 349 and FSHN 345.
Section Information
| CRN | Type | Section | Time | Days | Location | Instructor |
| 31265 | laboratory | AB1 | 09:00 AM - 01:50 PM | TWRF | room 144
Bevier Hall | North, J |
Meets 13-Jun-05 - 04-Aug-05.
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| 31264 | lecture | AL1 | 11:00 AM - 01:00 PM | M | room 282
Bevier Hall | North, J |
Meets 13-Jun-05 - 04-Aug-05.
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| | lecture | AL1 | 02:00 PM - 04:00 PM | W | room 282
Bevier Hall | North, J |
Meets 13-Jun-05 - 04-Aug-05.
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Departmental Approval Required
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