HMGT 405 (01) - Introduction to Food and Service Management

Intro to Food and Service Mgt

Durham   Paul College of Business&Econ :: Hospitality Management
Credits: 4.0
Term: Spring 2020 - Full Term (01/21/2020 - 05/04/2020)
Grade Mode: Letter Grading
Class Size:   60  
CRN: 53030
This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service. Training in Safe Food Handling, and Alcohol Services leads to Certification.
Section Comments: Students registering for HMGT 405.01 must also register for a recitation section (HMGT 405.R01-R04)
Only listed campus in section: Durham
Instructors: STAFF

Times & Locations

Start Date End Date Days Time Location
1/21/2020 5/4/2020 MW 2:10pm - 3:30pm PCBE G85