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Apr 24, 2024
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CUA 264 - Sustainable Foodservice Operations3.0 Credits
Prerequisites: CUA 115 ; Minimum grade C-.
Students will examine the issues, challenges, and opportunities in establishing a sustainable foodservice operation, including: economic feasibility, marketing, sourcing of products, seasonal/local menus, and minimizing on-site consumption and waste of resources. Students will identify actions that will improve or diminish sustainability in a foodservice operation and how to perform cost-benefit analysis of these actions to maximize effectiveness.
LEC 45 Clock hours
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