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 345  Quantity Food Production Systems

Description:
Organization of food and beverage operations. Product knowledge, especially purchasing, storing, preparing and production in food service operations. Menu development and recipe management.
Effective Dates:
FS92 - US99


HB 345  Quantity Food Production Systems

Description:
Organization of food and beverage operations. Product knowledge, especially purchasing, storing, preparing and production in food service operations. Menu development and recipe management.
Effective Dates:
FS99 - SS02


HB 345  Quantity Food Production Systems

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 1   Lab Hours: 4
Prerequisite:
HB 265
Restrictions:
Open only to 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 Alias:
HRI 345
Effective Dates:
US02 - US08


HB 345  Quantity Food Production Systems

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 265
Restrictions:
Open to juniors or seniors in the School of Hospitality Business or 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.
Effective Dates:
FS08 - FS12


HB 345  Quantity Food Production Systems

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 265
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Organization of food and beverage operations. Product knowledge, especially purchasing, storing, preparing and production in food service operations. Menu development and recipe management.
Effective Dates:
SS13 - SS19


HB 345  Quantity Food Production Systems

Semester:
Fall of every year, 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:
Organization of food and beverage operations. Product knowledge, especially purchasing, storing, preparing and production in food service operations. Menu development and recipe management.
Effective Dates:
US19 - SS21


HB 345  Hospitality Food Production Systems

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 265
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.
Effective Dates:
US21 - Open