HCM216
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Hospitality Foodservice Operations
Business and Social Sciences Division
CLC - College of Lake County
Course Description
This course offers an overview of the menu and menu development. Thus, students will gain an understanding of specific operational functions and financial management controls, with the objective of providing insight and guidance into the inner workings of different types of foodservice businesses.
Minimum Credit Hours
3
Maximum Credit Hours
3
PCS Code
1.2
Requirements
Prerequisite(s): HCM 110
Does this course meet the standards as an International/Multicultural course?
No