HSM-663 - Food Service Operations

This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered including organization, marketing, menus, costs and pricing, production, service, safety, and finances. Meets concurrently with credit HSM-1630. Text required: Management of Food and Beverage Operations, ISBN 9780133086157.
Academic Level
Continuing Education Level
Subject
Hospitality Services Mgmt
Department
Continuing Ed - Open Classes
Credits
Not Available
Prerequisites
None
Corequisites
None
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