HRIMD 342 - Food Production Management

Credits: (3)

Application and principles of food production that includes procurement, quantity food production and controls, work simplification, food service systems, quality food; commercial equipment use, and Hazard Analysis Critical Control Point (HACCP) system.

Note
Two hours lec., 4 hours lab.

Requisites
Pr.: HRIMD 341, HN 413, and ServSafe Certificate.

When Offered
I, II