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HRM 120 Principles of Food-Service Management 3.0 Credits

Examines the food and beverage industry from a managerial perspective focusing on labor and cost control, menu planning, and managerial issues. This course is an in-depth real world focus on current food service and its relation to other segments of the hospitality industry.

College/Department: College of Nursing Health Professions
Repeat Status: Not repeatable for credit
Prerequisites: HRM 110 [Min Grade: D]

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