May 17, 2024  
2020-2021 Undergraduate Catalog 
2020-2021 Undergraduate Catalog [ARCHIVED CATALOG]

HOSP 321 - Quantity Food Service Management

Credit(s): 1
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