Course Details
Course Code: HOSP101 Course ID: 2885 Credit Hours: 3 Level: Undergraduate
An examination of topics related to food borne diseases and how to control them, importance of employee personal hygiene and habits, and appropriate procedures for handling utensils and equipment. Key terms and real-world food safety case studies are reviewed. (Prerequisite: HOSP100)
- HOSP100 - Introduction to Hospitality Management
Prerequisites
Course Schedule
| Registration Dates | Course Dates | Start Month | Session | Weeks |
|---|---|---|---|---|
| 11/27/2023 - 05/03/2024 | 05/06/2024 - 06/30/2024 | May | Spring 2024 Session I | 8 Week session |
| 12/25/2023 - 05/31/2024 | 06/03/2024 - 07/28/2024 | June | Spring 2024 Session D | 8 Week session |
| 01/29/2024 - 06/28/2024 | 07/01/2024 - 08/25/2024 | July | Summer 2024 Session B | 8 Week session |
| 02/26/2024 - 08/02/2024 | 08/05/2024 - 09/29/2024 | August | Summer 2024 Session I | 8 Week session |
| 03/25/2024 - 08/30/2024 | 09/02/2024 - 10/27/2024 | September | Summer 2024 Session D | 8 Week session |
| 04/29/2024 - 10/04/2024 | 10/07/2024 - 12/01/2024 | October | Fall 2024 Session B | 8 Week session |