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HSPM 4870: Fine Dining Management

Credits: 3. Contact Hours: Lecture 2, Laboratory 3.

Prereq: HSPM 3800, HSPM 3800L, and HSPM 1330, or ServSafe® Certification
Exploration of the historical and cultural development of the world food table. Creative experiences with U.S. regional and international foods. Application of management and financial principles in food preparation and service in fine dining settings. Meets International Perspectives Requirement. (Typically Offered: Fall)