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 versions prior to Fall 2000.

Course Numbers Policy
Definitions of Course Characteristics (pdf)
Course Descriptions Frequently Asked Questions

Course Descriptions: Search Results

HB 267  Management of Food and Beverage Systems

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Recommended Background:
HB 100 or concurrently
Restrictions:
Not open to seniors.
Description:
Principles of menu planning, designing and pricing. Control of food and beverage products during purchasing, receiving, storing and issuing. Labor control principles. Control of revenue during sale. Food and beverage segment overview.
Effective Dates:
SPRING 2013 - Open