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 345L Quantity Food Production Systems Laboratory

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: Credits: 1   Lab Hours: 2
Prerequisite:
HB 265 or concurrently or approval of school
Corequisite:
HB 345 concurrently
Restrictions:
Open to juniors or seniors in the School of Hospitality Business or in the Hospitality Business major.
Description:
Practical applications of organization in 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 345L Quantity Food Production Systems Laboratory

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: Credits: 1   Lab Hours: 2
Prerequisite:
HB 265 or concurrently or approval of school
Corequisite:
HB 345 concurrently
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Practical applications of organization in food and beverage operations. Product knowledge, especially purchasing, storing, preparing, and production in food service operations. Menu development and recipe management.
Effective Dates:
SS13 - US16

HB 345L Quantity Food Production Systems Laboratory

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: Credits: 1   Lab Hours: 2
Prerequisite:
HB 265 and (HB 345 or concurrently)
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Practical applications of organization in food and beverage operations. Product knowledge, especially purchasing, storing, preparing, and production in food service operations. Menu development and recipe management.
Effective Dates:
FS16 - SS19

HB 345L Quantity Food Production Systems Laboratory

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: Credits: 1   Lab Hours: 2
Prerequisite:
HB 345 or concurrently
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Practical applications of organization in 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 345L Hospitality Food Production Systems Lab

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: Credits: 1   Lab Hours: 2
Prerequisite:
HB 345 or concurrently
Restrictions:
Open to juniors or seniors in the Hospitality Business Major.
Description:
Practical applications of organization in food and beverage operations. Product knowledge, especially purchasing, storing, preparing, and production in food service operations. Menu development and recipe management.
Effective Dates:
US21 - SS22

HB 345L Hospitality Food Production Systems Lab

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: Credits: 1   Lab Hours: 2
Prerequisite:
HB 265
Restrictions:
Open to juniors or seniors in the Hospitality Business Major.
Description:
Practical applications of organization in food and beverage operations. Product knowledge, especially purchasing, storing, preparing, and production in food service operations. Menu development and recipe management.
Effective Dates:
US22 - US25