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May 13, 2024
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FN 449 - Practicum in Food Service Management
Description:
Demonstrate skills in quantity food production, food safety, sanitation (HACCP), recipe standardization, nutritional analysis, financial controls, inventory management, time and temperature relationships, food delivery, and promotions from a management perspective. May be repeated for credit. 6 hrs per wk
Prerequisites:
FN 347
Typically Offered on the Main Campus:
Fall and Spring
Credits: 2
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