HCA 232 - Food and Beverage Operations

Institution:

Holyoke Community College

Subject:

Description:

The fundamental principles and techniques underlying the managerial process of the food service industry. Topics include menu planning, purchasing, issuing, storing, controls, and personnel and productivity management. Prerequisites: HCA 130 or CUL 101 and CUL 115

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hcc.edu

Phone Number:

(413) 552-2000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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