Course Catalog

HTMG3021 - Food and Beverage Operations Spring 2013 This course is an introduction to the fundamentals of food and beverage operations. Emphasis is placed upon the terminology and equipment of the food and beverage industry and food selection, purchases, preparation, sanitation, presentation, and services. Principles of menu planning relating to design, pricing, merchandising, and marketing various types of menus for the food service industry will be examined. 3 Credits

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Schedule Book for All Active and Available Future Terms, Course starting with HTMG3021

HTMG3021-A			Food and Beverage Operations
Full			Credits:	3	Days:	M W F
			Location:	Moon	Room:
			Time:	09:00-09:50 am	Instructor:	Mills
			Session:	1 (08/26 - 12/14/13)	Term:	Fall 2013