FOOD SERVICE OPERATIONS

FOODSCI 437

Course Description

Fundamentals, principles, and practices of the United States Food Systems, Food Service, and Food Service Management. Introduction to the food service industry as applied in diverse settings, including but not limited to schools, hospitals and restaurants.

Prerequisties

FOODSCI 301 and declared in Nutritional Sciences BS or BS-Nutrition and Dietetics

Satisfies

This course does not satisfy any prerequisites.

Credits

Offered

Fall

Grade Point Average

3.9

11.73% from Historical

Completion Rate

100%

1.17% from Historical

A Rate

84.78%

138.5% from Historical

Class Size

-7.81% from Historical

Instructors (2025 Fall)

Sorted by ratings from Rate My Professors

Yaa Asantewaa Klu

[email protected]

Rating

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