HTE 3623 - Food Production and Service II

Credits: 3 (1 + 4)

Prerequisite(s): HTE 2613 and NUT 2040

Description: This course is designed to teach the student how to manage quantity food production and front of the house operations through laboratory work and real-world dining experiences The student will learn culinary vocabulary, garnishing and plate presentation, buffet and a la carte dining service, work simplification, sanitation, merchandising, food cost control, inventory procedures, time management, employee management and equipment operation.