HAMG 2301 - Principles of Food and Beverage Operations

Semester Credit Hours: 3
Lecture Hours: 2
Lab Hours: 2

An overview of food and beverage management in various hospitality environments. Emphasizes cost controls from procurement to marketing and sales.

Prerequisite: RSTO 1221 with grade of “C” or better
Differential Fee: $36
High Cost Vo/Tech Course Fee: $84
Course Designation: Professional and Technical