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HAMG 2301Principles of Food and Beverage Operations
Collin College · 3 credits · UGRD
Catalog
An overview of food and beverage management in various hospitality environments. Emphasizes cost controls from procurement to marketing and sales. Prerequisite / Concurrent Enrollment: HAMG 1321. 3 credit hours. (W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
Recent sections
Fall 2026 · 1 section
Aug 24 – Oct 16
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 2001WClass #340179-HAMG-2301-2001W | Time not published | Not published | Abby Christian |
| 2001W notes: This course will be delivered online with no required face-to-face sessions within the section and no on-campus activity requirements. Additional requirements may include test proctoring with student authentication, a desktop or laptop computer (not a mobile device), webcam, and/or microphone. Information and updates regarding online proctored exams can be found here: <a target="_blank" href="http://www.collin.edu/academics/ecollin/onlineproctoredexam.html">http://www.collin.edu/academics/ecollin/onlineproctoredexam.html</a>. We recommend you check for updates prior to the start of your course. | |||