HTL 120* - Management of Food and Beverage Operations

Provides a basic understanding of the principles of food production and service management, reviewing sanitation, menu planning, purchasing, storage, and beverage management.

Vocational/Career Program Designation: *Designated primarily for vocational/career programs This course may be accepted as transfer credit by some colleges and universities, but that decision is made by the receiving institution. This course is collegiate level work, but has been developed with a purpose other than being a university parallel course.

Credits: (3)

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