HMGT 0220 - FOODSERVICE MANAGEMENT

Minimum Credits: 3
Maximum Credits: 3
Foodservice systems will be explored through examining the component parts of a typical foodservice operation. This component parts include: management and organization, procurement, production, distribution, service, maintenance, and sanitation. The course will also explore modern trends in foodservice/restaurant management. All students will be required to sit for the National Restaurant Association serve safe food protection manager certification exam and preparation for upper level food courses. This course is a prerequisite to take HMGT 1330 Principles of Food Prep. Additionally, you will have to pass the National Restaurant Association serve safe food protection manager certification exam
Academic Career: Undergraduate
Course Component: Lecture
Grade Component: LG/SNC Elective Basis

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