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Detailed Course Information

 

Fall 2017
Dec 17, 2017
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Information Select the desired Level or Schedule Type to find available classes for the course.

FCFN 400 - Restaurant Management and Quantity Food Production
Principles and processes of quantity food production and commercial kitchen equipment use are utilized. Focus on mastering skills related to quantity food production, distribution, storage, and service. Fiscal fundamentals related to restaurant operations are taught. Theory application is demonstrated through student-run operations of the Allegre Restaurant. Prerequisite: FCFN 147 and 220 or 222.
4.000 Credit hours
4.000 Lecture hours

Levels: Undergraduate
Schedule Types: Lecture, Lecture/Lab, Online (Asynchronous)

Management Department

Restrictions:
Must be enrolled in one of the following Levels:     
      Undergraduate
      Graduate

Prerequisites:
(Undergraduate level FCFN 147 Minimum Grade of D- or Undergraduate level FCFN 247 Minimum Grade of D-) and (Undergraduate level FCFN 220 Minimum Grade of D- or Undergraduate level FCFN 222 Minimum Grade of D-)

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Release: 8.7.1