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 versions prior to Fall 2000.

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Course Descriptions: Search Results

HB 345  Hospitality Food Production Systems

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 265
Restrictions:
Open to sophomores or juniors or seniors in the Hospitality Business Major.
Description:
Organization of food and beverage operations. Product knowledge, especially purchasing, storing, preparing and production in food service operations. Menu development and recipe management.
Effective Dates:
US21 - Open


HB 345L  Hospitality Food Production Systems Lab

Semester:
Fall of every year, Spring of every year
Credits:
Total 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 - Open