Apr 27, 2024  
2020-2021 Undergraduate Catalog 
    
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2020-2021 Undergraduate Catalog [FINAL EDITION]

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HM 207 - Introduction to Food and Service Management

4 Credit(s)

In this course, students learn about the management of the food and beverage process and the integral role it plays in all types of events. Specifically, standardized recipe development, costing, and basic food preparation concepts are introduced. Food safety concepts are also covered, and students take the NRA ServSafe Manager Certification Exam. These concepts are all applied in the student managed restaurant. There is a lab fee associated with this course. 4 semester hours.
6
Prerequisite(s): HM 107


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