PFS 101 - Introduction to Food Service

A basic course designed to help the student comprehend commercial and institutional food service through an overview of the industry. Considers the historical aspects of food production, preservation, and service. Emphasis is given to the importance of sanitation, and the role of the food service professional is discussed. (3 contact hrs) Center Campus.

Credit Hours: 3.00
Course Start Date: 4/20/1985
Course End Date: 12/31/1992