HT 121
Principles of Foodservice Operations
University of Wisconsin-Stout · UGRD · Fall 2026
1 section
Catalog description
Professional segments of foodservice operations: history, types of operations, functions, facilities design, equipment, basic cooking principles, dining room service, and management concepts.
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #wisconsin_stout-1336Fall 2026UGRD3 credits
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