Courses & Programs

Food and Beverage Operations

COURSE CODE: HCA 232

CREDITS: 3

PREREQUISITES: Prerequisites: HCA 130 with a grade of C- or better in both CUL 101 and CUL 115

The fundamental principles and techniques underlying the managerial process of the food service industry. Topics include menu planning, purchasing, issuing, storing, controls, and personnel and productivity management.Prerequisites: HCA 130 with a grade of C- or better in both CUL 101 and CUL 115