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Nov 15, 2024
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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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