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4135: Institutional Food Economics

This course discusses cost analysis, cost containment, organizational structure, food laws, and food and beverage procurement in health care settings.
  • Prerequisites:
    Prerequisites: DIE 3005, ECO 2000 or ECO 2013, FOS 3026 and FOS 3026L.
  • Credits:
    3
  • Notes:
    Typically Offered: Fall