Students will also learn how these principles can be applied to maximize the organizational effectiveness of hospitality and tourism businesses. HTM291L. An introduction to food preparation methods and service techniques in quantity food settings. Students become familiar with ingredients and culinary terminology, and learn to read and evaluate menus. Recipe conversion and costing skills are developed. Basic knowledge of foodservice operations.
Students learn and develop food production and service skills.
Students are exposed to quantity cooking methods, the use and care of equipment, and service techniques as they rotate through various positions commonly found in foodservice operations. All aspects of the dining experience are experienced by students. Undergraduate Level Upper-Division Courses HTM 311 Procurement Management for Foodservice Class 3, cr. Provides methods and criteria for recognizing quality, evaluating, specifying, purchasing, and inspecting these products. Discusses the use of technology in the purchasing component of the foodservice industry.