Hospitality & Tourism Managmnt 355 - Restaurant Operations Mgmt

Spring
2017
01LM
0.00
TU 3:15PM 8:15PM
UMass Amherst
19120
Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.
Open to junior & senior HT-MGT or NUTRITN majors only.
Multiple required components--lab and/or discussion section. To register, submit requests for all components simultaneously.
Permission is required for interchange registration during the add/drop period only.
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