The Student Class: NHM 462/472, Quantity Food Production and Service and Laboratory

Students enrolled in the 5 credit hour lecture and lab of Quantity Food Production and Services learn from the opportunity to operate a restaurant for the University and Oxford community.  The course covers principles and fundamentals of quantity food production and service in commercial and institutional operations including menu planning, recipe standardization, human resource utilization, food safety, culinary skills, hazard analysis of critical control points, and costing.

Throughout the semester each student will rotate through various positions within the operation; including everything from serving, cooking meals, and management functions.