FCS 333 - Management of Quantity Food Production Practicum

2 credits

Description
Quantity food practice in a quantity food production setting. Participation in the various aspects of food service systems: production, use of equipment, service, receiving, storage. Continuous quality improvement will be stressed.

Prerequisites
FCS 226 or equivalent. Course is open to dietetics or food service management students or to students with permission of the instructor only.

Co-requisites
FCS 332

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