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 347 The Foodservice Distribution Channel

Semester:
Spring of every year
Credits:
Total Credits: Credits: 3   Lecture/Recitation/Discussion Hours:3
Prerequisite:
HB 265 and HB 267
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Business and management of the foodservice distribution channel. Relationships among foodservice manufacturers, brokers, and distributors. Value-added services. Request for proposal (RFP) process. Current issues and future trends.
Effective Dates:
SS08 - FS12

HB 347 The Foodservice Distribution Channel

Semester:
Spring of every year
Credits:
Total Credits: Credits: 3   Lecture/Recitation/Discussion Hours:3
Prerequisite:
HB 265 and HB 267
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Business and management of the foodservice distribution channel. Relationships among foodservice manufacturers, brokers, and distributors. Value-added services. Request for proposal (RFP) process. Current issues and future trends.
Effective Dates:
SS13 - SS14

HB 347 The Foodservice Distribution Channel

Semester:
Fall of every year
Credits:
Total Credits: Credits: 3   Lecture/Recitation/Discussion Hours:3
Prerequisite:
HB 265 and HB 267
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Business and management of the foodservice distribution channel. Relationships among foodservice manufacturers, brokers, and distributors. Value-added services. Request for proposal (RFP) process. Current issues and future trends.
Effective Dates:
US14 - SS21

HB 347 Hospitality Supply Chain Process

Semester:
Spring of every year
Credits:
Total Credits: Credits: 3   Lecture/Recitation/Discussion Hours:3
Restrictions:
Open to juniors or seniors in the Hospitality Business Major.
Description:
Business and management of the foodservice distribution channel. Relationships among foodservice manufacturers, brokers, and distributors. Value-added services. Request for proposal (RFP) process. Current issues and future trends.
Effective Dates:
US21 - Open