Jae M Cha - Overview

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HB 265 - Hospitality Foodservice Systems I

Overview of the food and beverage service industry and various food and beverage concepts and systems, applicable to different food and beverage business models, including quick service restaurants, multi-unit, casual theme restaurants, fine dining restaurant, hotel food service operations, workplace hospitality, country club food and beverage operations, and specialty food services such as sports venues and theme parks. Opportunities and challenges facing managers in maintaining a safe food production and service environment. Current emerging topics in the foodservice industry.

Average Grade - 3.125
Median Grade - 3.5
1996 total students

Latest grades from Summer 2017

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HB 405 - Hospitality Foodservice Cost Control

Design of food and beverage control systems, emphasis on product purchasing (policies, suppliers, selection and evaluation, determination of quality and quantity, ethics and use of technology), inventory management and issuing systems, revenue control procedures and equipment.

Average Grade - 3.438
Median Grade - 3.5
202 total students

Latest grades from Spring 2017

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HB 415 - Managing Quality in Hospitality Businesses

Quality management and leadership in hospitality businesses. Quality planning and improvement, assessment, internal and external customer surveys and feedback, costs of quality, strategic quality planning.

Average Grade - 3.440
Median Grade - 3.5
109 total students

Latest grades from Fall 2016

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