FCS 213 - Food Planning, Marketing, And Cost Controls
Department: Family and Consumer Sciences
Description: Meal planning based on criteria of nutritive requirements, marketing challenges, and utilization of resources. Lecture and lab.
Credit Hours: 3
Prerequisites: FCS 113
New Course Catalog Information Effective 05-19-2025
New Description: Exploring theories to enhance decision making in the food industry. Topics will include managing food waste, improving productivity, and boosting revenue. Lecture and lab.
Prerequisites removed.
Current Offerings
Fall 2025
- 001 - Lecture (Internet): Online - T 3:35 PM - 4:35 PM , Erol Sozen 3.00 hour(s)
Dates: 08/18/2025 - 12/06/2025
Location: Online
Instructor: Erol Sozen
Materials Fee: $30.00
Class Notes: Synchronous Online
Textbooks have not been finalized for section.
Lab Sections
- 002 - Laboratory (In Person) : W 12:00 PM - 1:50 PM, Erol Sozen
Dates: 08/18/2025 - 12/06/2025
Location: Turner Hall 131 (TUR 131)
Instructor: Erol Sozen
Textbooks have not been finalized for this lab