About The Instructor(s)
Session, Dates: 1 (01/13/2014 - 05/03/2014)
Time: 06:00 - 08:50 pm
Location: Moon Campus
Room: Hale Center 207
Seats Available: Course Full, Choose another
In addition to the application of modern management techniques in the operation of a full service food operation in a quantity food production lab, this course will also emphasize research in and application of the historical and cultural aspects of food. As such, the course will provide a vehicle wherein the preparation and presentation of an authentic experience is representative of a particular culture, region and time. Students will engage in the preparation of different food categories in a quantity food production plan.
Richard J. Mills, Ph.D.
Professor of Hospitality and Tourism
Massey Hall 329