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November 22, 2009
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HRT115: FOOD SERVICE OPERATIONS MANAGEMENT I
(Hospitality)
Credits: 3 Credits
This course introduces students to a variety of food service operations including restaurants, hotel food services, airline and concessions feeding, business and industry contract feeding operations, and college and school feeding operations. The course focuses on menu development and kitchen management, food purchasing and storage, basic human resource issues, and other pertinent information involved in managing food service operations.
Back to Hotel/ Restaurant Management Option - 2008
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