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ADVANCED FOOD SERVICE MGMT LAB

Course Code:
HRIM 435
Active Term:
All Terms
/ All Years
Course Description:
HRIM 435 will provide students with extensive food preparation instruction though hands-on experience in quantity food production. In addition, the student will be responsible for management roles including kitchen manager, service manager, human resource manager, and revenue/cost manager. Since this lab serves the general public, students are required to conduct themselves in a timely and professional manner. Lab grade is dependent on attendance, performance and satisfactory completion of the management process. Prerequisite: HRIM 235. Corequisite: HRIM 434. 2 credits.
Credit:
2
Instruction methods:
Lab
Prerequisites:

HRIM-235

Corequisites:

HRIM 434

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