Sep 26, 2020  
2020-2021 Catalog 
    
2020-2021 Catalog
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HOS 148 - Introduction to Food & Beverage


3 Credit Hour(s) • 45 Contact Hours (Lecture)
Challenges a food and beverage manager faces in developing a solid customer base is presented in this course. Topics include principles of food production and service management, including menu planning, purchasing, storage, beverage management, and food service layout and equipment. Students will prepare a plan for a food service facility.



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