Food Service Technology

(Hegis Code 5010)

TOTAL CREDITS 30

First Semester

HTL 161         Hospitality Management

HTL 165         Facilities Planning & Design

HTL 171         Food and Beverage Operations

HTL 174         Fundamentals of Food Production

HTL 175         Food and Beverage Merchandising

3
3
3
3
3

15

Second Semester

HTL 162         Hospitality Human Resources

HTL 172         Food Services Cost Analysis

HTL 176         Advance Food Preparation Technique

HTL 205         Food & Beverage Operations 
                     Research Seminar  
                     Minimum 15 credits including Field Training

HTL 242         Hospitality Internship
                     Summer Session I & II (350 hours)
May be completed in Fall Semester with
Professor’s permission

3

3
3

3


3

15

These courses are identical to those currently offered in the Restaurant Management Degree Program in Hotel/Restaurant. Credit for them would apply toward the degree should the student elect to continue into the second year and matriculate for the degree.