HRTM 211 Principles of Food & Beverage Management

The culinary or skill development component focuses on accurate measurement, portion controls, recipe production, product yields, and inventory methods. Basic principles of serving safe, wholesome, tasty food to customers in food service operations through a systems approach to sanitation management provides students with the nationally recognized HACCP (hazard analysis critical control point) organization and safe food certification.

Credits

3 credits

Prerequisite

HRTM101