Course Descriptions

The Course Descriptions catalog describes all undergraduate and graduate courses offered by Michigan State University. The searches below only return course versions Fall 2000 and forward. Please refer to the Archived Course Descriptions for additional information.

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Course Descriptions: Search Results

HB 265  Hospitality Foodservice Systems I

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Restrictions:
Open to students in the Hospitality Business Major.
Description:
Overview of the food and beverage service industry and various food and beverage concepts and systems, applicable to different food and beverage business models, including quick service restaurants, multi-unit, casual theme restaurants, fine dining restaurant, hotel food service operations, workplace hospitality, country club food and beverage operations, and specialty food services such as sports venues and theme parks. Opportunities and challenges facing managers in maintaining a safe food production and service environment. Current emerging topics in the foodservice industry.
Effective Dates:
FS24 - Open