Course Catalog

HTMG3021 - Food and Beverage Operations
Spring 2014

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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Day Codes
 M  Monday
 T  Tuesday
 W  Wednesday
 R  Thursday
 F  Friday
 S  Saturday
 U  Sunday

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: Hale Center 307
    Time: 08:45-09:35 am Instructor: Mills
    Session: 1 (08/24 - 12/12/15) Term: Fall 2015
            More Info!