Apr 24, 2024  
2020-2021 Undergraduate/Graduate Catalog 
    
Catalog Navigation
  Catalog Home
  A Message from the President
  Mission, Vision, and Values
  Regional, Local and Campus Overview
  Majors, Minors, & Certificates (Undergraduate/Graduate Programs)
  Courses
  Undergraduate Degree Requirements
  General Education Program
  Academic Policies, Standards, and Information
  Graduate Study Information
  Departments and Programs
  Special Programs
  Admissions
  Expenses & Financial Aid
  Student Life and Student Services
  Academic College Calendar
  Campus Offices
  Directory
  Faculty
  The State University of New York
  Campus Map
  My Folder
HELP
2020-2021 Undergraduate/Graduate Catalog [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Folder (opens a new window)

HMT 362 - Foodservice Operations Management (3 cr.)

The foodservice industry is one of the largest private-sector employers in the United States today and industry projections forecast continuing growth in the future. A successful Food and Beverage Manager must have knowledge and skills in many different categories; including restaurant operations, the management process, marketing, cost and pricing strategies, production and service, sanitation and safety, design and financial management. Students will increase their knowledge base and skills in these topics and more, while interacting with classmates to exchange ideas and trends related to foodservice management.
Prerequisite(s): HMT 202  
Fees: Food Lab $115.00
Semester(s) Offered: Fall, Spring


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Folder (opens a new window)