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 485  Advanced Foodservice Management

Description:
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.
Effective Dates:
FS92 - US99


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:
FS99 - SS02


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:
US02 - FS09


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:
SS10 - FS12


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:
SS13 - SS18


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:
US18 - SS19


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:
US19 - SS20


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:
US20 - US24


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 365
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:
FS24 - Open