Course Details
Course Code: HOSP101 Course ID: 2885 Credit Hours: 3 Level: Undergraduate
An examination of topics related to food borne diseases and how to control them, importance of employee personal hygiene and habits, and appropriate procedures for handling utensils and equipment. Key terms and real-world food safety case studies are reviewed. (Prerequisite: HOSP100)
- HOSP100 - Introduction to Hospitality Management
Prerequisites
Course Schedule
| Registration Dates | Course Dates | Start Month | Session | Weeks |
|---|---|---|---|---|
| Registration11/27/2023 - 05/03/2024 | Course Dates05/06/2024 - 06/30/2024 | Start Month May | SessionSpring 2024 Session I | Weeks8 Week session |
| Registration12/25/2023 - 05/31/2024 | Course Dates06/03/2024 - 07/28/2024 | Start Month June | SessionSpring 2024 Session D | Weeks8 Week session |
| Registration01/29/2024 - 06/28/2024 | Course Dates07/01/2024 - 08/25/2024 | Start Month July | SessionSummer 2024 Session B | Weeks8 Week session |
| Registration02/26/2024 - 08/02/2024 | Course Dates08/05/2024 - 09/29/2024 | Start Month August | SessionSummer 2024 Session I | Weeks8 Week session |
| Registration03/25/2024 - 08/30/2024 | Course Dates09/02/2024 - 10/27/2024 | Start Month September | SessionSummer 2024 Session D | Weeks8 Week session |
| Registration04/29/2024 - 10/04/2024 | Course Dates10/07/2024 - 12/01/2024 | Start Month October | SessionFall 2024 Session B | Weeks8 Week session |