HCA 232 - Food and Beverage Operations
The fundamental principles and techniques underlying the managerial process of the food service industry. Topics include menu planning, purchasing, issuing, storing, controls, personnel, and productivity management.
Prerequisite(s): Grade of C- or higher in both CUL 101 and CUL 115 , or HCA 130
Click here for the Summer 2021 Class Offerings.
Click here for the Fall 2021 Class Offerings.
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