Student 852541’s Profile
Principles and practice of identification, comparison, and evaluation of selected foods, ingredients, techniques, and equipment for recipe formulation, menu planning, and preparation. Examination of current trends […]
- OpenOpen
HMGT 4702 Hospitality Services Marketing Management
Hospitality Services Markaeting Management
- OpenOpen
- OEROpen Educational Resource
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 […]
Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor […]
- OpenOpen
