Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Lecture 3 hours per week. Teaches quality in the hospitality industry, including material on the total quality management movement. Emphasizes quality from the customer's perspective. Lecture 3 hours per week.
Studies garde manger, the art of decorative cold food preparation and presentation.
Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. Presents growth, development, present status and trends of the food and lodging industry.