Nov 15, 2024  
2023-2024 Undergraduate Catalog 
    
2023-2024 Undergraduate Catalog [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): Junior rank or higher, HTMT 210  
Course Frequency: Occasional



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