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 405  Advanced Management of Food and Beverage Systems

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 267 and HB 345
Restrictions:
Open only to juniors or seniors in the Hospitality Business major.
Description:
Design of food and beverage control systems, emphasis on product purchasing (policies, suppliers, selection and evaluation, determination of quality and quantity, ethics and use of technology), inventory management and issuing systems, revenue control procedures and equipment.
Effective Dates:
US02 - FS12


HB 405  Advanced Management of Food and Beverage Systems

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 267 and HB 345
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Design of food and beverage control systems, emphasis on product purchasing (policies, suppliers, selection and evaluation, determination of quality and quantity, ethics and use of technology), inventory management and issuing systems, revenue control procedures and equipment.
Effective Dates:
SS13 - US16


HB 405  Advanced Management of Food and Beverage Systems

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 267 and HB 345
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Design of food and beverage control systems, emphasis on product purchasing (policies, suppliers, selection and evaluation, determination of quality and quantity, ethics and use of technology), inventory management and issuing systems, revenue control procedures and equipment.
Effective Dates:
FS16 - SS19


HB 405  Advanced Management of Food and Beverage Systems

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 345
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Design of food and beverage control systems, emphasis on product purchasing (policies, suppliers, selection and evaluation, determination of quality and quantity, ethics and use of technology), inventory management and issuing systems, revenue control procedures and equipment.
Effective Dates:
US19 - SS21


HB 405  Hospitality Foodservice Cost Control

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
(HB 265) and ((HB 302 or concurrently) or (ACC 202 or concurrently) or (ACC 230 or concurrently))
Restrictions:
Open to juniors or seniors in the Hospitality Business Major.
Description:
Design of food and beverage control systems, emphasis on product purchasing (policies, suppliers, selection and evaluation, determination of quality and quantity, ethics and use of technology), inventory management and issuing systems, revenue control procedures and equipment.
Effective Dates:
US21 - SS22


HB 405  Hospitality Foodservice Cost Control

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 265
Restrictions:
Open to juniors or seniors in the Hospitality Business Major.
Description:
Design of food and beverage control systems, emphasis on product purchasing (policies, suppliers, selection and evaluation, determination of quality and quantity, ethics and use of technology), inventory management and issuing systems, revenue control procedures and equipment.
Effective Dates:
US22 - Open