HTM 391 - Specialty Foodservice and Catering

Exploration and creative use of specialty foods and unusual cuisine for the hospitality field. Concepts of management for the effective operation of quantity specialty food service organized in a financial framework involving menu-planning, customer relations, and production-service logistics.

Preparation for Course
P: 291 and 291L.

Cr. 3.
Hours
Class 1, Lab. 6,