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Food Production Management
Course Number	HT-MGT 150
Course Title	Food Production Management
Department	Hospitality & Tourism Managmnt
Campus	University of Massachusetts
Course Description	Basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking, theory and application of food preparation techniques.
Course Notes	Please check SPIRE for class notes and restrictions

Reg #	Section	Credits	Instructors	Meeting Times	Location	Notes
30587	A	3	Linda Kinney;Peter Dolan;William Navrkal	M W 9:05AM 9:55AM	GOES 20
30588	AL01		Linda Kinney;Peter Dolan;William Navrkal	W 10:10AM 1:10PM	CC 1101
30589	AL02		Linda Kinney;Peter Dolan;William Navrkal	W 2:30PM 5:30PM	CC 1101
30590	AL03		Linda Kinney;Peter Dolan;William Navrkal	TH 9:30AM 12:30PM	CC 1101
30591	AL04		Linda Kinney;Peter Dolan;William Navrkal	TH 2:30PM 5:30PM	CC 1101
30638	AL05		Linda Kinney;Peter Dolan;William Navrkal	F 9:05AM 12:05PM	CC 1101
30848	AL06		Linda Kinney;Peter Dolan;William Navrkal	F 1:25PM 4:25PM	CC 1101

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