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Institution:
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Cheyney University of Pennsylvania
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Subject:
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Htrm
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Description:
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Management principles and concepts are presented through lecture, problem-based learning, projects and operation of the program restaurant. The class focuses on menu-planning principles, foodservice operation, standardization, food production, sanitation, and service. The laboratory provides students with practical experience in management and operation of a foodservice operation. The lab creates an awareness of the importance of teamwork, planning, organization, and supervision in foodservice operations.
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Credits:
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3.00
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Credit Hours:
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Prerequisites:
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HRM 330
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Corequisites:
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Exclusions:
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Level:
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Instructional Type:
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Lab
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Notes:
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Additional Information:
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Historical Version(s):
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Institution Website:
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Phone Number:
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(610) 399-2275
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Regional Accreditation:
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Middle States Association of Colleges and Schools
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Calendar System:
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Semester
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