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| HTMS 2110 - FOOD AND BEVERAGE MANAGEMENT |
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An analysis of the principle operating programs and procedures affecting the various types of food and beverage operations ranging from fast food to gourmet dining. Factors addressed include delivery systems, cost controls, menu planning, inventories, ethic cuisines and services, and sanitation and safety standards. 4.000 Credit hours 4.000 Lecture hours Levels: Undergraduate Schedule Types: Face to Face, Hybrid Full, Lecture (do not use), Online Asynchronous, Online Blended, Online Synchronous Business Division Hosp & Tourism Mgmt Studies Department |
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