THM 310 - Restaurant Management

Institution:

Black Hills State University

Subject:

Description:

Unique Course In this study of institutional food procedures, sources of supply and methods of delivery will be studied. Topics will include determination of food costs, preparation, and equipment requirements; organization of the kitchen staff; inventory control and yield-testing techniques; and food and beverage cost controls. Additional Fee: An additional 'Mandatory Fee' applies to this course.PreRequisite: THM-100 3 semester hours

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bhsu.edu

Phone Number:

(605) 642-6011

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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