KHP 3313 - Food Service Systems

5 Credit Hour(s)

This course presents the fundamentals of a food service operation to include: food safety and sanitation, culinary math, quantity food preparation, menu planning and food procurement, inventory control, employee management, and operational procedures. Note that this course requires the student to fulfill some course requirements at a commercial dining facility.
Prerequisite(s): KHP 2211 , KHP 3310 , KHP L310 , BIO 3372 with minimum grade C in all courses