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HMGT 126   Food Management* (4 Hours)

Prerequisites: HMGT 123 and HGMT 230 and HMGT 277 and admission to the hospitality management program.

This course offers an overview of restaurant management practices used in the hospitality industry. Emphasis will be on demonstrating the components of menu planning and the styles of food service used for various occasions -- buffet service and French, Russian and American service. The student will participate in the operation of the campus restaurant, including food preparation, service, sales promotion, purchasing and costing. 9 hrs. integrated lecture/lab/wk.