NUFS 113: Foodservice Systems: Mgmt & Proc
San Jose State University
Selection and purchasing in foodservice operations: food and equipment and writing food/equipment specifications. Allocation and management of resources in foodservice systems: materials (food and supplies), facilities (equipment and space), human (management and employee labor), operational (time and money). Prerequisite: NUFS 111 or instructor consent. Misc/Lab: Lecture/lab 5 hours.
Average GPA: 3.79
Grade distribution records: 345 students across 16 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A+ | 74 | 21.4% |
| A | 156 | 45.2% |
| A- | 55 | 15.9% |
| B+ | 33 | 9.6% |
| B | 17 | 4.9% |
| B- | 5 | 1.4% |
| C+ | 5 | 1.4% |
Based on 345 student grade records across 16 terms and 2 professors.
Instructors
- Adrianne M Widaman 324 students, Average GPA 3.80
- Natsuko Tsuji 21 students, Average GPA 3.69