HRM 331 - Quantity Food Production

Institution:
Cheyney University of Pennsylvania
Subject:
Htrm
Description:
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.
Credits:
3.00
Credit Hours:
Prerequisites:
HRM 330
Corequisites:
Exclusions:
Level:
Instructional Type:
Lab
Notes:
Additional Information:
Historical Version(s):
Institution Website:
Phone Number:
(610) 399-2275
Regional Accreditation:
Middle States Association of Colleges and Schools
Calendar System:
Semester

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