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NUTR 471 - Food and Nutrition Management II (3).
Description: Principles of menu planning, quantity food purchasing, production and service, and nutrition management principles. Notes: Offered in spring. Prerequisites: NUTR 371 with a grade of C- or higher.
3.000 Credit hours
3.000 Lecture hours
0.000 Lab hours
0.000 Other hours

Levels: Undergraduate
Schedule Types: Independent Study/Research, Lecture

Human Nutrition Department

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