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HMGT4992 Nutrition for Food Service Professionals, SP2019 Visit Site

HMGT4992 Nutrition for Food Service Professionals, SP2019

Prof. Sara Kay
HMGT 4992|Spring 2019

Relationship of food to health from the perspective of the culinary professional. Discussion of the basic elements of nutrition as it relates to menu development, role of restaurants, and diverse cultural […]

  • Open
  • Cloneable
The Art of Vegetarian Cuisine HMGT 4968 Sp 2019 Visit Site

The Art of Vegetarian Cuisine HMGT 4968 Sp 2019

Professor Louise Hoffman
HMGT 4968|Spring 2019

Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations […]

  • Open
HMGT2305-E548

HMGT2305-E548

R Abreu
Hospitality Man...|HMGT2305|Fall 2017

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on […]