NFSC350

Foodservice Operations

Reviews for this courseTestudo

Prerequisite: Minimum grade of C- in BSCI223 and BMGT364. Restriction: Must be in Nutrition and Food Science: Dietetics program. Introduction to management. Responsibilities in quantity food production and purchasing in a foodservice operation. Laboratory experience in planning, preparation, and service of meals which meet the nutritional needs of the consumer.

Fall 2025

Margaret Udahogora

0 reviews
Average rating: N/A

Past Semesters

Margaret Udahogora

0 reviews
Average rating: N/A

Margaret Udahogora

0 reviews
Average rating: N/A

Margaret Udahogora

0 reviews
Average rating: N/A

Margaret Udahogora

0 reviews
Average rating: N/A

Melissa Roberts

0 reviews
Average rating: N/A

Ashley Lewis

0 reviews
Average rating: N/A

Komal Shah

0 reviews
Average rating: N/A

Kavitha Sankavaram

0 reviews
Average rating: N/A

Lismarie Hernandez

0 reviews
Average rating: N/A

During the Spring 2020 and Spring 2021 semesters, students could choose to take some of their courses pass-fail mid-semester which skews grade data aggregated across multiple semesters.

Average GPA of 3.69 between 373 students*

NFSC350 Grade Distribution+-0510152025303540455055606570758085% of studentsABCDFWother
A-: 29.49%
A: 48.53%
A+: 5.9%
B-: 2.14%
B: 2.95%
B+: 7.77%
C: 0.27%
D-: 0.27%
D+: 0.27%
W: 2.14%
other: 0.27%
* "W"s are considered to be 0.0 quality points. "Other" grades are not factored into GPA calculation. Grade data not guaranteed to be correct.