Jul 04, 2022  
2019-2020 Undergraduate Catalog 
    
2019-2020 Undergraduate Catalog [ARCHIVED CATALOG]

HOSP 321 - Quantity Food Service Management

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:
GE5A: Reason Quantitatively