NUFS 111: Foodservice Production Management
San Jose State University
Principles and procedures for menu planning, production scheduling, volume food production, operation of foodservice equipment, sanitation control and formula costing. Prerequisite: NUFS 101A or HSPM 011; NUFS 008 or NUFS 009; or instructor consent. Misc/Lab: Lecture 2 hours/Lab 3 hours
Average GPA: 3.67
Grade distribution records: 501 students across 16 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A+ | 33 | 6.6% |
| A | 256 | 51.1% |
| A- | 75 | 15.0% |
| B+ | 50 | 10.0% |
| B | 57 | 11.4% |
| B- | 13 | 2.6% |
| C+ | 4 | 0.8% |
| C | 9 | 1.8% |
| C- | 2 | 0.4% |
| D+ | 1 | 0.2% |
| F | 1 | 0.2% |
Based on 501 student grade records across 16 terms and 2 professors.
Instructors
- Jamie M Kubota 290 students, Average GPA 3.66
- Todd D Engstrom 211 students, Average GPA 3.68