DIET 2015 – Selection - Procurement
Credits: 4
Course Description
This course covers purchasing, receiving, storing, issuing, preparing, servicing, formulating specifications, judging food quality, selecting products to meet specific needs, and developing security measures as it relates to the appropriate workplace.
Prerequisite(s)
None. Co-requisite: DIET2005.
Lec/Lab/OJT
4/0/0