THMT 1116

Intro to Food Service Mgmt

Lec 01 selected

An introduction to the importance of food and food preparation to the management of tourism operations. Concepts of culinary practice and service are demonstrated in class and practiced in labs. Topics include management of food safety and security, Hazard Analysis Critical Control Points (HACCP), global food issues, food preparation, and current standards and food industry trends. Laboratory required.

Sections

Lecture, pick one

Lec 01

Tue, Thu 13:30-14:45

Tue, Thu13:30-14:45Online (multi-access on-campus)55925

Lec 16

Tue, Thu 13:30-14:45

Tue, Thu13:30-14:45Online (bermuda cohort only)55923

Lec 18

Tue, Thu 13:30-14:45

Tue, Thu13:30-14:45Online (multi-access synchronous)55924

Syllabus

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