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:
Credits: 3 Lecture/Recitation/Discussion Hours:1 Lab Hours: 4
Restrictions:
Open only to seniors in The School of Hospitality Business.
Not open to students with credit in:
HRI 485
Description:
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.
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:
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:
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:
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:
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:
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:
Credits: 3 Lecture/Recitation/Discussion Hours:1 Lab Hours: 4
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