Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 3
Restrictions:
Open to sophomores or juniors or seniors in the Hospitality Business Major.
Description:
Organization of food and beverage operations. Product knowledge, especially purchasing, storing, preparing and production in food service operations. Menu development and recipe management.
Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 1 Lab Hours: 2
Restrictions:
Open to juniors or seniors in the Hospitality Business Major.
Description:
Practical applications of organization in food and beverage operations. Product knowledge, especially purchasing, storing, preparing, and production in food service operations. Menu development and recipe management.