Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 1 Lab Hours: 4
Prerequisite:
HB 345 and HB 345L
Restrictions:
Open to juniors or seniors in the Hospitality Business Major.
Description:
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.