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2008-2009


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FSHN 340
Food Production and Service

Credit:  4 hours.


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
CRNTypeSectionTimeDays Location  Instructor
32075  laboratory  AB1 08:30 AM - 01:50 PM MW  room 292
Bevier Hall 		Craft, J 
32077  laboratory  AB2 08:30 AM - 01:50 PM WF  room 292
Bevier Hall 		Craft, J 
32083  laboratory  AB3 08:30 AM - 01:50 PM MF  room 292
Bevier Hall 		Craft, J 
32085  laboratory  AB4 08:30 AM - 01:50 PM TR  room 292
Bevier Hall 		Craft, J 
32087  lecture  AL1 02:00 PM - 02:50 PM WF  room 292
Bevier Hall 		Craft, J 
Departmental Approval Required
Departmental Approval Required RESTRICTED TO DIETETIC MAJORS ONLY.


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