SEM 207 - Introduction to Food and Service Management

4 Credit(s)

In this course, students learn about the management of the flow of foods (purchasing, receiving, storing, preparation, and service) in a food service environment. Standardized recipe development, costing, and management are introduced. Food preparation concepts introduced in HM 107 - Introduction to Food Preparation are reinforced. These concepts are applied in the student managed restaurant. Emphasis is also placed on managing the service experience.
Formerly: HM 207