HM 276 - Food Production and Service in Hospitality Management

(3 units)

“Prerequisite”: HM 176HM 176 - Fundamentals of Food Preparation.
“Prerequisite/Corequisite”: HM 173

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).