Semester:
Fall of every year, Spring of every year
Credits:
Total 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.
Semester:
Fall of every year, Spring of every year
Credits:
Total 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.
Semester:
Fall of every year, Spring of every year
Credits:
Total 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.
Semester:
Fall of every year, Spring of every year
Credits:
Total 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.
Semester:
Fall of every year, Spring of every year
Credits:
Total 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.
Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 1 Lab Hours: 2
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.