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 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: 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.
Not open to students with credit in:
HRI 345
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:
US02 - US08

HB 345 Quantity Food Production Systems

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 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: 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: 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: 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 - US25