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Nov 28, 2024
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2015-2016 Undergraduate Course Catalog [ARCHIVED CATALOG]
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NSD 312 - Cost Control in Food ServicesPublic Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Systems and procedures required to establish, maintain, and control all segments of revenue and cost within the food service operation. Application to human, material, and mechanical structure of food service establishments.
PREREQ: NSD 115
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