Course Description:
A critical review and analysis of operations, materials and equipment based on current reports in trade journals and periodicals. Discussion of employment experiences in industry. The influence of menu and clientele on preparation and functions of management in the food and lodging industry. One lecture hour a week on campus and a minimum of 180-hours a semester on related work experience.
Department:
Hospitality, Culinary Arts and Dietetics
Prerequisites:
HCD-101, HCD-102 and HCD-108 plus written permission of both the department chairperson and Career and Transfer Services located on the 2nd Floor of West Hall.