HOM203 Food and Beverage Concept Development

[3–0, 3 cr.]

In this course, the students are exposed to a broad range of food and beverage concepts. Emphasis is given to the planning and operations of a restaurant or a food service operation in areas such as yield management, food production system equipment and cost control. Food and beverage purchasing is covered at an introductory level.

 

Equivalence with old program: HOM204