Course Description

HNF 444 Computerized Foodservice Management Laboratory

Fall, Spring. Credits: 2 (Lecture: 1, Lab: 2)
Prerequisite (s): HNF 440.
Restrictions: Open only to juniors or seniors in the Dietetics major or-to graduate students in the Human Nutrition major.

Use of prototype foodservice management software for inventory management, recipe adjustment, recipe, affect menu precosting, nutrient analysis, cost analysis, accounting procedures, and other foodservice applications.

Webpage:http://www.msu.edu/course/hnf/444