HSCI 323 - Food Service Management

3 Credit(s)

Prerequisites: HSCI 230 or NUTR 205
The basic principles of microbiology, sanitation, safety, equipment selection, and facility layout for a food service operation are explored, including environmental control and the prevention of food-borne illnesses, cleaning materials and procedures, general safety regulations, food processing methods, first aid, and fire prevention. Offered: Fall only