Fall Term 2023 (1850)
★ 3 (fi 6)(FIRST, 3-0-0)
Operational techniques and special problems encountered during the preparation and service of food in quantity, in both commercial operations and foodservice establishments. This course uses a blended learning format to explore real-world foodservice issues. Prerequisites: NU FS 223, NU FS 250, NU FS 374. May contain alternate delivery sections: refer to the Tuition and Fees page in the University Regulations section of the Calendar.
LECTURE A1 (84306)
2023-09-05 - 2023-12-08
MWF 09:00 - 09:50 (ECHA L1-430)