Jae M Cha - Overview

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HB 265 - Hospitality Foodservice Systems

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.

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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