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Mar 23, 2023
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NFSC 232 - Fundamentals of Quantity Food Production (Lec. 3, Cr. 3) Introduction to resource management and design of food industry facilities; includes menu-planning, standardizing recipes, procurement of food and equipment, methods of delivery, and sustainability.
Notes No duplicate credit for NUFS 232 and NFSC 232.
Lec. 3 Cr. 3
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