Subject Code
HOS
Course Number
102
Credit Hours Min
3
Course Description
Refines culinary skills in quantity food preparation through operation of a student-run restaurant. Includes kitchen and dining room organization and operations; menu development and design; management of service and culinary personnel; service standards; serving the general public; merchandising and sales promotion; and banquet management. Chef whites required. 1 lecture/4 laboratory hours
Prerequisite
Complete ANY of the following Courses:
Programs
HOS102 is a degree map requirement for:
Course Outline
CIP Code (2020)
52.0904 - Hotel/Motel Administration/Management