Course Description
This course focus on food services management and kitchen operation, which include receiving raw materials, storing, monitoring equipments. The course provides a general knowledge of the health specifications needed to guarantee quality control
Course ID: NUTR 313
| Credit hours | Theory | Practical | Laboratory | Lecture | Studio | Contact hours | Pre-requisite | 3 | - | NUTR 213; NUTR 214; NUTR 224 |
|---|
