HFHM 276 - Food Production and Service in Hospitality Management

(3 units)

Prerequisites: HFHM 173, HFHM 176 or HFHM 235.
Fundamentals of planning, organizing , preparing, and serving of meals as applicable to the hospitality industry. Preparations relative to provision of quality food and beverage services included.

Letter grade only (A-F). Course fee may be required. (Lecture-discussion 2 hours, laboratory 3 hours)