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Mar 13, 2025
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HRM-202 Quantity Food Production and Services
3 Credit(s)
4 Lab Hour(s)
1 Lecture Hour(s)
This course concentrates on the preparation and service of complete modified-buffet menus by students under the direcion of a culinary instructor. Students experience all phases of an institutional food service operation through rotating laboratory assignments which include menu preparation, cooking and service for a restaurant with a buffet catering focus.
Prerequisite(s): HRM-103
Syllabus for this course
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