Nov 22, 2024  
2020-2021 Undergraduate Catalog 
    
Catalog Navigation
  Catalog & Handbook Home
  Areas of Study A-Z
  Areas of Study by Type
  Academic Schools/Departments
  Course Descriptions
  About Widener University
  Financial Aid
  Veterans
  Billing Information
  Campus Safety
  Academic Policies and Procedures
  Academic Regulations
  Expectations, Rights, and Responsibilites: The Widener Compact
  Graduation Information
  Academic Honors
  Academic Support Services
  Study Abroad
  Summer Sessions
  ROTC Programs
  Prior Catalogs 2011-2012 to 2018-2019
  My Portfolio
HELP
2020-2021 Undergraduate Catalog [FINAL EDITION]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

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


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)