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FSDT-1126 - Food Operations & Management

Course work in menu planning, menu descriptions, recipe writing, waste studies, portion and production controls, forecasting, and pricing. Preparation for Food Production II.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
3
Prerequisites
  • Take FSDT-1104 FSDT-1105 FSDT-1110 FSDT-1111 FSDT-1118 FSDT-1119 FSDT-1102
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