FSDT-1126 - Food Operations & Management

Prerequisites: FSDT1102 or FSDT1602 and FSDT1104, FSDT1105, FSDT1110, FSDT1111, FSDT1118 and FSDT1119. Corequisite: FSDT1127. Course work in menu planning, menu descriptions, recipe writing, waste studies, portion and production controls, forecasting, and pricing. Banquet operations management.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
3
Prerequisites
  • Take 1 group
  • Take FSDT-1104 FSDT-1105 FSDT-1110 FSDT-1111 FSDT-1118 FSDT-1119 FSDT-1118 FSDT-1119 FSDT-1602
  • Take FSDT-1104 FSDT-1105 FSDT-1110 FSDT-1111 FSDT-1118 FSDT-1119 FSDT-1118 FSDT-1119 FSDT-1102