Fundamentals of Food

Catalog description

2 hr(s). This course serves as a basic introduction to all things hospitality including aspects of hotel, food service, restaurant, and travel and tourism businesses. Students will review food service history as well as identify industry leaders of today. Students will become familiar with front of the house and back of the house duties. Training will include equipment specifications, workflow, as well as an overview of operations, marketing, and sales. Restriction(s): Food Service Management majors only