HAMG 2301 - Principles of Food and Beverage Operations

Institution:

Collin County Community College District

Subject:

Description:

An introduction to the principles of food, beverage, and labor controls with an overview of the hospitality industry from procurement to marketing. Examination of cost components (W) Indicates a Workforce Education (WECM) course. 159 including forecasting, menu planning and pricing, logistical support, production, purchasing, and quality assurance. Lab required. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.collin.edu

Phone Number:

(972) 881-5790

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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