HRM 333 - Hospitality Law

Institution:

Cheyney University of Pennsylvania

Subject:

Htrm

Description:

Managment principles and concepts are presented through lecture, problem-based learning, projects and the operation of program restaurant. The class focuses on menu planning principles , food service operation, standardization, food production, sanitation and service. The laborartory provides students practical experience in the managment and operation of a foodservice operation. The lab creates an awareness of the importance of teamwork, planning, organization and supervision in foodservice operations. Offered: Fall Term.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.cheyney.edu

Phone Number:

(610) 399-2275

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.