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 346  Onsite Foodservice Management

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 267 and HB 265
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Onsite and noncommercial foodservice business and management. Current issues and future trends in foodservice. Contract firms and self-operated management companies. Contract development.
Effective Dates:
SS13 - US21


HB 346  Onsite Foodservice Management

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 267 and HB 265
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Onsite and noncommercial foodservice business and management. Current issues and future trends in foodservice. Contract firms and self-operated management companies. Contract development.
Effective Dates:
FS21 - FS21


HB 346  Hospitality Managed Services

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Restrictions:
Open to juniors or seniors in the Hospitality Business Major.
Description:
Onsite and noncommercial foodservice business and management. Current issues and future trends in foodservice. Contract firms and self-operated management companies. Contract development.
Effective Dates:
FS21 - Open