HRTM 211 - Principles of Food and Beverage Management

Institution:

East Stroudsburg University of Pennsylvania

Subject:

Hotel, restaurant And Tourism Management

Description:

The culinary or skill development component focuses on accurate measurement, portion controls, recipe production, product yields, and inventory methods. Basic principles of serving safe, wholesome, tasty food to customers in food service operations through a systems approach to sanitation management provides students with the nationally recognized HACCP (hazard analysis critical control point) organization and safe food certification.

Credits:

0.00

Credit Hours:

Prerequisites:

HRTM101

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www4.esu.edu/

Phone Number:

(570) 422-3211

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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