Apr 19, 2024  
2022-2023 Academic Catalog 
    
Catalog Navigation
  Catalog Home
  General Information
  Academic Calendar
  Admission to the University
  Academic Regulations
  Graduate School Regulations
  Student Rights and Responsibilities
  Inventory of Degree and Certificate Programs
  Degree Programs Listed by College
  Course Descriptions
  General Education Core Curriculum
  Louisiana Common Course Numbers (LCCNs)
  Colleges and Departments
  Honors College
  Fees and Expenses
  Financial Aid
  Scholarships
  Academic and Student Support Services
  Cowboy Camp: New Student Orientation
  Freshman Advising
  Student Life
  Student Services
  University Police
  Administration
  Faculty
  My Portfolio
HELP
2022-2023 Academic Catalog [Archived Catalog]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

NFSC 606 - Food Systems Management

Description
Systems approach to foodservice management. The management of human resources, food, equipment, and facilities to provide a quality product and service to customers. Planning, organizing, leading, staffing, and controlling in the foodservice or clinical nutrition management area.

Prerequisite(s)/Corequisite(s)
Prerequisite(s): NFSC 232 and NFSC 356.

Cr 3
Lec 3


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)