Course Details
Course Code: HOSP200 Course ID: 2905 Credit Hours: 3 Level: Undergraduate
Introduction to the principles of the food and beverage management; attention is focused on major industry segments, business practices and trends. Subsequently, detailed consideration is given to the components of the foodservice system: marketing, menu planning, logistical support, production, service, controls, and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout.
- 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 |
01/29/2024 - 06/28/2024 | 07/01/2024 - 08/25/2024 | July | Summer 2024 Session B | 8 Week session |
03/25/2024 - 08/30/2024 | 09/02/2024 - 10/27/2024 | September | Summer 2024 Session D | 8 Week session |