This course provides a basic understanding of the lodging and food service industry, emphasizing the tracing of the industry s growth and development, reviewing the organization of hotel, food, and beverage operations, and focusing on industry opportunities and future trends. Credit, three hours. Credit, three hours. This course covers the principles and practices of sanitation and hygiene, as applied to the food industry.
Emphasis is placed upon the training of supervisory personnel in sanitation procedures.
National Sanitation Certification. Credit, three hours. This course introduces the student to methods of purchasing hospitality goods and services in large quantities. It emphasizes hospitality product standards and specifications, purveyor-customer relationships, buying procedures, and control systems. Credit, three hours.