HOS 3700 - Hospitality Management Operations I

Description
This course involves the concepts and applications of management in food and beverage operations in various types of hospitality firms. Topics such as menu development, beverage management, catering, service, sanitation, foodservice design, and cost controls will be presented. Management approaches will be developed to provide quality products and services. Prerequisite: HOS 2000.
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Recent Semesters
Spring 2019, Fall 2018, Spring 2018, Fall 2017, Spring 2017
Offered
Tu, TuTh
Avg. Class Size
30
Avg. Sections
1