Jan 30, 2026  
2026-2027 Undergraduate Catalog 
    
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2026-2027 Undergraduate Catalog
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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. 

Note
ServSafe Certification accepted to substitute for HM 205.

Repeat for Credit
N

Requisites
Prerequisite: HM 205

Typically Offered
Fall, Spring


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