HOSP 220 - Food Service Operations

Institution:

Indiana University of Pennsylvania-Main Campus

Subject:

Description:

Introduces the operational concepts of food service operations in commercial kitchen facilities. Includes planning, preparation, and service of quantity food production. Emphasizes the integration of sanitation, menu planning, cost controls, and application of computer software.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

08/15/2016 - 08/14/2018 

Institution Website:

www.iup.edu

Phone Number:

(724) 357-2100

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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