COVID Information and Resources - Updated 1.19.2021
Catalog Number
10109105
Credits
3.00
Description
Introduces the learner to the basic process and consideration for a hospitality business from concept to start-up. Included in this study with be concept and menu development, equipment, facility layout, and design. This course will evaluate the business idea from a financial, operational, and practical view.
Class Listing
Term: Spring 2021
| Start Date | End Date | Day | Class Time | Delivery Mode | Location |
|---|---|---|---|---|---|
| M | 1:00 PM - 1:50 PM | Adams Campus |
| Start Date | End Date | Day | Class Time | Delivery Mode | Location |
|---|---|---|---|---|---|
| M | 1:00 PM - 1:50 PM | Marshfield Campus |
| Start Date | End Date | Day | Class Time | Delivery Mode | Location |
|---|---|---|---|---|---|
| M | 1:00 PM - 1:50 PM | Stevens Point Campus |
| Start Date | End Date | Day | Class Time | Delivery Mode | Location |
|---|---|---|---|---|---|
| M | 1:00 PM - 1:50 PM | Wisconsin Rapids Campus |
| Start Date | End Date | Day | Class Time | Delivery Mode | Location |
|---|---|---|---|---|---|
| MTWRFSU | 2:00 AM - 12:00 AM | Online | Online |
