HA 261Food Service Operations
Dining room service, management, menu planning, design, and beverage management systems will be covered in this course. The areas of selection, procurement, receiving, storage, controlling, preparation, and service will be taught for different types of food service operations. Uniform included in lab fee.
Level | Undergraduate |
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Credits | 3 |
Lab fee | $200 |
Pre-requisites | None |
Course offerings
Please contact the registrar for details on course availability.