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HRI 228 - Food Production Operation
Teaches management principles as applied to a food production setting. Integrates skills areas including planning, organizing, coordinating, checking, insuring, training, establishing standards, assisting and controlling. Promotes the knowledge/ skills required to manage food production operations in a commercial and/or institutional kitchen. Lecture 3 hours per week.
Class-Sec
Course Title
Location
Times (Days)
Instructor
Spring 2019
228-01MA
Food Product Oper
Main Campus
9:00-10:15am (TR)
Hughes
NOTE: The data shown is updated once daily (around 7:00 AM) and is provided here for reference purposes only. Clicking on a Course Title will take you to live data in our Student Information System.