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 485  Advanced Foodservice Management

Description:
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.
Effective Dates:
FALL 1992 - SUMMER 1999


HB 485  Advanced Foodservice Management

Description:
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.
Effective Dates:
FALL 1999 - SPRING 2002


HB 485  Hospitality Foodservice Operations

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
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 Alias:
HRI 485
Effective Dates:
SUMMER 2002 - FALL 2009


HB 485  Hospitality Foodservice Operations

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.
Effective Dates:
SPRING 2010 - FALL 2012


HB 485  Hospitality Foodservice Operations

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.
Effective Dates:
SPRING 2013 - SPRING 2018


HB 485  Hospitality Foodservice Operations

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.
Effective Dates:
SUMMER 2018 - SPRING 2019


HB 485  Hospitality Foodservice Operations

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.
Effective Dates:
SUMMER 2019 - SPRING 2020


HB 485  Hospitality Foodservice Operations

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.
Effective Dates:
SUMMER 2020 - Open