Mar 29, 2024  
2017-2018 Undergraduate Bulletin 
    
2017-2018 Undergraduate Bulletin [ARCHIVED]

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HT-121 Principles of Foodservice Operations


(3 cr.)
Repeatable for Credit: No
Professional segments of foodservice operations: history, types of operations, functions, facilities design, equipment, basic cooking principles, dining room service, and management concepts.



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