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Mar 02, 2026
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2010-2012 Undergraduate Catalog ARCHIVED CATALOG: CONTENT MAY NOT BE CURRENT. USE THE DROP DOWN ABOVE TO ACCESS THE CURRENT CATALOG.
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FAB 467 - Quantity Food Management
Application of established standards, techniques, and practices of large quantity food production. Students participate in the sales, prodcution, and service of meals in varied environments including fine dining, casual table service, and catering.
Credits 3
Prerequisites , , , , , , majors only.
May be repeated for a maximum of six credits.
Lab/Lecture/Studio Hours Minimum of six hours of laboratory per week. Lab fee required.
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