HRT 2030 - Prin of Food Production

College of Business Administration

Lecture
- Credits: 3

A study of foodservice organizations utilizing the foodservice systems model as the framework for students to build a sound understanding of how managers can efficiently and effectively transform human, material, facility and operational resources to create meals, customer satisfaction, employee satisfaction, and financial accountability. The course will include demonstrations of the thirteen core cooking methods and a lab fee is required. Open only to Hotel, Restaurant and Tourism Administration majors.

Prerequisites/Corequisites: Open only to Hotel, Restaurant and Tourism Administration majors.
Grading Basis: Graded
Repeatable: N
Consent Required to Add No
Consent Required to Drop No