HFT 2800 - Principles of Food and Beverage Management

3 hours Lecture, 3 credits
Lower-Division College Credit
AA Elective: Yes
This course explores the business aspects of food and beverage management, including menu planning, standardized recipes, product purchasing and receiving, safety and sanitation, food production standards, beverage management, job standards, customer relations, banquet service, and financial analysis of operations. A comprehensive approach to restaurant and food-service business management is incorporated.

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