Description:
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.
Description:
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.
Semester:
Fall of every year, Spring of every year, Summer of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 1 Lab Hours: 4
Restrictions:
Open only to seniors in The School of Hospitality Business.
Description:
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.
Semester:
Fall of every year, Spring of every year, Summer of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 1 Lab Hours: 4
Prerequisite:
HB 345 and HB 345L
Restrictions:
Open to seniors in the School of Hospitality Business.
Description:
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.
Semester:
Fall of every year, Spring of every year, Summer of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 1 Lab Hours: 4
Prerequisite:
HB 345 and HB 345L
Restrictions:
Open to seniors in the School of Hospitality Business.
Description:
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.
Semester:
Fall of every year, Spring of every year, Summer of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 1 Lab Hours: 4
Prerequisite:
(HB 345) and ((HB 302 or concurrently) or (ACC 202 or concurrently) or (ACC 230 or concurrently))
Restrictions:
Open to seniors in the School of Hospitality Business.
Description:
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.
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 302 or concurrently) or (ACC 202 or concurrently) or (ACC 230 or concurrently))
Restrictions:
Open to seniors in the School of Hospitality Business.
Description:
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.
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.
Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 1 Lab Hours: 4
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.