|54-202 Introduction to Foodservice Management F(3-0)|
The managerial resources of personnel, food, finances, and equipment used in the administration of a foodservice facility. This course may not be taken for credit by HAFA and IFM students, but may be taken by all other students.
|Prerequisites: 54-270 or 71-101.|
|1996-97 Undergraduate Calendar|
Last revised: August 28, 1996. Contact: firstname.lastname@example.org.