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.

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Course Descriptions: Search Results

HB 347  The Foodservice Distribution Channel

Semester:
Spring of every year
Credits:
Total 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:
SPRING 2008 - FALL 2012


HB 347  The Foodservice Distribution Channel

Semester:
Spring of every year
Credits:
Total 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:
SPRING 2013 - SPRING 2014


HB 347  The Foodservice Distribution Channel

Semester:
Fall of every year
Credits:
Total 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:
SUMMER 2014 - SPRING 2021


HB 347  Hospitality Supply Chain Process

Semester:
Spring of every year
Credits:
Total 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:
SUMMER 2021 - Open