HMGT 405 (L01) - Introduction to Food and Service Management

Intro to Food and Serv Mgt Lab

Durham   Paul College of Business&Econ :: Hospitality Management
Credits: 0.0
Term: Fall 2024 - Full Term (08/26/2024 - 12/09/2024)
Grade Mode: Letter Grading
Class Size:   13  
CRN: 13746
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.
Instructors: Ronald Boucher

Times & Locations

Start Date End Date Days Time Location
8/26/2024 12/9/2024 M 11:10am - 1:00pm PCBE G93

Booklist

Book Details
PROFESSIONAL KITCHEN MANAGER (12)
by HAYES
Required
ISBN
978013139174 1
PUBLISHER
PEARSON
SERVSAFE MANAGERBOOK-W/SCANTRON SHEET (7TH 18)
by NATL.REST'RANT
Required
ISBN
978013481233 5
PUBLISHER
NATL REST
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