NFSC 431 (Foodservice Equipment and Production System)NFSC 431
Foodservice Equipment and Production Systems
Prerequisites: NFSC 430.
Application of procedures and principles of menu planning, operation of foodservice equipment, recipe adaptation and costing, employee and production schedules, environmental health control, inservice training, and merchandising techniques. Experience in a variety of foodservice systems. 3.0 hours laboratory, 2.0 hours discussion. Special fee required; see the Class Schedule. (004332)