HRT 2030 - Prin of Food Production

Institution:

University of New Orleans

Subject:

Description:

A study of foodservice organizations utilizing the foodservice systems model as the framework for students to build a sound understanding of how managers can efficiently and effectively transform human, material, facility and operational resources to create meals, customer satisfaction, employee satisfaction, and financial accountability. The course will include demonstrations of the thirteen core cooking methods and a lab fee is required. Preference given to Hotel, Restaurant and Tourism Administration majors.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uno.edu

Phone Number:

(504) 280-6000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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