Food Service Systems Management
| Course Code | NFSM-223 |
|---|---|
| Lecture hours per week | 3 |
| Lab hours per week | |
| Course Availability | Open |
| Description | In this course students participate in the analysis and calculation of ordering and maintaining inventory within a food service operation. Students will create and complete spreadsheets using data collected to analyze and determine financial control measures related to inventory, food costs and budgets. |