Subject:
HMGT
Course Number :
0220
Course Title: FOODSERVICE MANAGEMENT
Course Description:
Foodservice systems will be explored through examining the component parts of a typical foodservice operation. This component parts include: management and organization, procurement, production, distribution, service, maintenance, and sanitation. The course will also explore modern trends in foodservice/restaurant management. All students will be required to sit for the National Restaurant Association ServSafe Food Protection Manager Certification exam and preparation for upper level food courses. This course is a prerequisite to take HMGT 1330 Principles of Food Prep. Additionally, you will have to pass the National Restaurant Association ServSafe Food Protection Manager Certification exam.
Credit Hours:
3 cr
GE:
None
Non-Western
Prerequisite: HMGT 0101
Course Level:
lower level