May 20, 2024  
2020-2021 Undergraduate Catalog (As of 06-29-20) 
    
2020-2021 Undergraduate Catalog (As of 06-29-20) [ARCHIVED CATALOG]

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HTMT 370 Foodservice Enterprise: Design & Development (3)

This course explores conceptualization, design, and development of an independent foodservice enterprise. Responsible practice, current trends in menu design - theory, historical perspectives and sociological impact, recipe development strategies, beverage programs, sanitation, interior layout and flow, equipment alternatives, and technological opportunities are examined.
Prerequisite(s): HTMT 210  and junior or senior standing.
Course Frequency: Fall



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