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HB 365 taught by Adam Roy (Course & Instructor) - Grade Details
(with breakdown by semester)
Course Title: Hospitality Foodservice Systems II
Course Description: Design and management of foodservice operations consistent with organizational strategy and quality benchmarks. Principles of cost control applied to various control points including menu planning, purchasing, receiving, storing, issuing, production, and service in food and beverage operations. Emphasis on food, beverage, and labor cost control including proactive inventory management and revenue control procedures.
Fall 2024
Average Grade - 3.500
Median Grade - 4.0