Course Description

HNF 440 Foodservice Operations

Fall. Credits 4 (Lecture: 4, Lab: 0)
Prerequisite(s): HNF 150.
Restrictions: Open only to juniors or seniors in the Dietetics major or to graduate students in the Human Nutrition major.

Principles, processes and control strategies in foodservice, operations: menu planning, procurement, and on-premise storage and issuance. Purchasing, budgets, human resources, control management, ethics, marketing, production, safety, and sanitation.

Webpage: http://www.msu.edu/course/hnf/440/