Course Details
Course Code: HOSP202 Course ID: 2907 Credit Hours: 3 Level: Undergraduate
A study of established standards, techniques, and practices in large quantity food production, to include sales, production, and service of meals in varied environments - fine dining, casual table service, and catering, among others. (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 |