HTMG3030-A Chemistry Of Quantity Food Pro    (Spring 2013)

Course Details
Course Description
About The Instructor
Course Details

Session, Dates: 1 (01/14/2013 - 05/04/2013)

Days: M

Time: 06:00 - 08:50 pm

Location: Moon Campus

Room: Hale Center 301

Seats Available: 1 Seat!

Credits: 3

Course Description

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.

About The Instructor

Richard Mills, Ph.D.
Professor of Hospitality and Tourism
 Hospitality Management

mills@rmu.edu
412-397-6384 phone
412-397-2217 fax
Massey Hall 329

Profile



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