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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HB 345L  Hospitality Food Production Systems Lab

Fall of every year, Spring of every year
Total Credits: 1   Lab Hours: 2
HB 265
Open to juniors or seniors in the Hospitality Business Major.
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