CULA 2300 - Food and Beverage Management

(Formerly CUL 1010 - Hospitality Management)
3 Credits
3 Class Hours

Covers restaurant and food service operations. Topics include facilities capabilities, personnel management, and daily operations, sanitation, and facilities readiness. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation.

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

Click here for course textbook information.