HSPM 5870: Fine Dining Management
(Dual-listed with HSPM 4870).
Credits: 3. Contact Hours: Lecture 2, Laboratory 3.
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)