Legacy Course Catalog
HTM 391 - Speciality Foodservice And Catering
Effectivity: | 08/20/2001 - 12/14/2002 @ Purdue North Central Traditional |
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Credits: | 3 |
Instructional Types: | Lab Lec |
Usually Offered: | fal spr sum |
Short Title: | Spclty Foodsrv&Caterng |
Description: | Exploration and creative use of specialty foods and unusual cuisine for the hospitality field. Concepts of the management for the effective operation of quantity specialty foodservice organizations within a financial framework involving menu planning, customer relations, and production-service logistics |
School: | Liberal Arts Division |
Department: | Food Service & Lodging Supervision |
Credit By Exam: | NO |
Repeatable Flag: | NO |
Temporary Flag: | NO |
Full Time Privilege Flag: | NO |
Honors Flag: | NO |
Variable Title Flag: | NO |
Fall 2007 *** indicates the course was still an active course and was transferred to the Banner Catalog effective Spring 2008. This course was not expired Fall 2007.