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Also offered as: NUSC 4272
Prerequisites: DIET 3272 or NUSC 3272. Cannot be taken for credit after passing NUSC 4270.
Grading Basis: Graded
Institutional menu development; cost and budgeting; equipment layout and design; personnel management; marketing and merchandising; purchasing and inventory control.
Last Refreshed: 03-JUN-20 05.20.25.849496 AM
|1208 4428 1 001||Fall 2020||Storrs||In Person||Shanley, Ellen||001||Reg||MoFr 11:15am‑12:05pm
||MCHU 205||7/18||Dietetic & NUSC students - Meets with NUSC 4272|