Dec 11, 2025  
2017-2018 Undergraduate Catalog 
    
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2017-2018 Undergraduate Catalog [ARCHIVED CATALOG]

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HOSP 321 - Quantity Food Service Management (1cr.)

Credit(s): 1
QUANTITY FOOD SRVC MANAGEMENT
Component: Lecture
Principles of quantity food service management with an emphasis on quality and cost control. Topics include menu planning and technical operations, as well as labor, food and energy cost containment.
Allowed Units: 1 Grading Basis: Student Option
PREREQ: HOSP 201  and HOSP 211 . COREQ: HOSP 325 .
Course Typically Offered: Fall and Spring


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