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.
Repeatable for Credit: N Allowed Units: 1 Multiple Term Enrollment: N Grading Basis: Student Option
PREREQ: HOSP 201 and HOSP 211. COREQ: HOSP 325.

Course Typically Offered: Fall and Spring

General Education Objectives:
Reason Quantitatively