Purchsg Design Risk Mgt Food S
University of Alabama
CourseNHM 373
Principles, methods, and techniques used in purchasing food and equipment. Analysis of layout and design and of techniques used in evaluating work flow. Principles and techniques used in managing sanitation, safety, and security functions in food service.
Credits
3 credits
Course Code
NHM 373
Related Courses
Prerequisites, corequisites, and courses that build on this one
Required For
Courses that require this course as a prerequisite