HTM 29102: Introduction To Foodservice Management

2 - 3 Credits

Fall 2024Lecture
Fall 2024 Instructors(1)
Lucheng Wang
2.88
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An introduction to food preparation methods and service techniques in quantity food settings. Students become familiar with ingredients and culinary terminology, and learn to read, write and evaluate menus. Recipe conversion, inventory and costing skills are developed. Production methods, equipment, and product flow are examined. Front-of-the-house service techniques as well as front-and-back-of-the-house interactions will be studied.

Course HTM 29102 from Purdue University - West Lafayette.

Course Overview

Course GPA

GPA: 3.19
Grade Distribution% of Students
A
B
C
A: 45%
B: 43%
C: 9%
D: 1%
F: 2%

Data Averaged From:

Instructors4 instructors
Semesters7 semesters

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Spring 2025 Schedule:

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