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May 03, 2024
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FDS 326 - Quantity Food Production
Credit(s): 3
Analysis and application of the principles, techniques, and tools used in quantity food purchasing, storage, production, service, menu planning, and recipe standardization. Includes use of computers in food service operations. Course covers techniques necessary for successful cost control measures in food service purchasing. Course emphasizes a team approach to successful food service operations, while preparing students to handle management roles in a food service operation. Field observations and labs are integral to the course. FA
Prerequisite(s): For general studies: food management majors and food management minors: NTR 214 ; FDS 221 . For dietetics majors: NTR 216 ; FDS 221 .
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