Hospitality and Tourism Management
HTMG3021 - Food and Beverage Operations
Summer 2015
This course is an introduction to the fundamentals of food and beverage operations. Emphasis is placed upon the terminology and equipment of the food and beverage industry and food selection, purchases, preparation, sanitation, presentation, and services. Principles of menu planning relating to design, pricing, merchandising, and marketing various types of menus for the food service industry will be examined.
3 Credits
3 Credits
Course Registration will occur in the Banner system. For information on how to register and planning tools to ensure that you're Ready to Register please visit: Introducing Banner Self-Service Preparing to register Login to Banner Self-Service |
M Monday
T Tuesday
W Wednesday
R Thursday
F Friday
S Saturday
U Sunday
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