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 411  Hospitality Beverages

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Recommended Background:
Must be 21 years of age
Restrictions:
Open to juniors or seniors in the Hospitality Business Major. Approval of school.
Description:
Evaluation and selection of hospitality beverages. Geographical origins of beverages, beverage production, quality assessment, matching beverages with food, health and social considerations.
Effective Dates:
SUMMER 2020 - Open


HB 411L  Hospitality Beverages Lab

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 1   Lab Hours: 2
Prerequisite:
HB 411 or concurrently
Recommended Background:
Must be 21 years of age
Restrictions:
Open to juniors or seniors in the Hospitality Business Major. Approval of school.
Description:
Practical application of topics discussed in hospitality beverages. Evaluation and selection of hospitality beverages. Geographical origins and methods of production of beverages. Quality assessment of different varieties and types. Economic implications and financial aspects relating to hospitality operations. Discussion of health implications and pairings with food.
Effective Dates:
FALL 2021 - Open