HOSP 120 - Food Production-Planning-Purch

Institution:

SUNY College of Technology at Delhi

Subject:

Description:

This food management course covers food purchasing, receiving, and issuing; food and beverage control areas; yield analysis; and production concerns. The elements of proper table service and wine service are covered as well as front-of-the-house management controls. Bakery products, standards, and ingredients are studied and applied in the accompanying lab. The laboratory project provides students with the opportunity to apply basic fundamentals of food preparation and management. Prerequisites: HOSP 110 and HOSP 115 Corequisite: HOSP 125 (3: 3, 0) 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Hotel & Resort Management Department Course Attributes: GMBA Elective, Hosp AAS/BBA Tech/RE Elect

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delhi.edu

Phone Number:

(607) 746-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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