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HB 265 taught by Jeffery D Elsworth (Course & Instructor) - Grade Details
(with breakdown by semester)
Course Title: Hospitality Foodservice Systems
Course Description: Food and Beverage systems that enhance food safety and quality management. Standards of microbiology, sanitation, and other quality control issues in foodservice operations. Chemical, health, and workplace safety standards. Introduction of fundamental principles of cost control concepts and techniques at different control points. Food allergen management practices and food safety technology highlighted. Emerging trends that affect different segments of food and beverage operations.
Fall 2015
Average Grade - 3.165
Median Grade - 3.5