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.

Type of Course WECM