HTM 130 - Introduction to Food and Beverage

Institution:

Finger Lakes Community College

Subject:

Description:

This course examines the complexities of food and beverage management. Both hotel food service operations and free-standing restaurants will be discussed. Students will explore menu planning, pricing, sanitation and safety, kitchen layout, storage facilities and principles, food preparation techniques, purchasing and inventory, beverage control, responsible beverage management, and food service presentation methods. B

Credits:

0.00 - 3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.flcc.edu

Phone Number:

(585) 394-3500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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