HRTM 211 Principles of Food and 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.
This course is restricted to Hotel, Restaurant and Tourism Management majors.
Credits
3 credits
Prerequisite
HRTM 101 or Instructor Permission
Notes
Academic Level: 120-UG Level 2 Found/Intermed
Modalities: In Person