HSM-710 - Managing Service in Food and B

This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests. Meets concurrently with credit course HSM-2100.
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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