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Dec 09, 2025
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HM 351 - Commercial Food Production Management Credits 3
Applications of principles of commercial food production and hospitality service management systems, including procurement, production, and service in a commercial foodservice system; quality and cost controls, employee performance evaluation, process improvement (i.e., work simplification, motion economy), and commercial foodservice equipment operation in the program’s commercial foodservice facility.
Repeat for Credit
N
Requisites
Prerequisite: HM 205 or ServSafe Certification
Typically Offered
Fall, Spring
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