HAMG 2301 - Principles of Food and Beverage Operations

Credits: 3
An overview of food and beverage management in various hospitality environments. Emphasizes cost controls from procurement to marketing and sales.
Prerequisite/Concurrent Enrollment HAMG 1321.

Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.