Course Details
Course Code: HOSP202 Course ID: 2907 Credit Hours: 3 Level: Undergraduate
A study of established standards, techniques, and practices in large quantity food production, to include sales, production, and service of meals in varied environments - fine dining, casual table service, and catering, among others. (Prerequisite: HOSP100)
- HOSP100 - Introduction to Hospitality Management
Prerequisites
Course Schedule
| Registration Dates | Course Dates | Start Month | Session | Weeks |
|---|---|---|---|---|
| Registration12/29/2025 - 05/29/2026 | Course Dates06/01/2026 - 07/26/2026 | Start Month June | SessionSpring 2026 Session D | Weeks8 Week session |
| Registration01/26/2026 - 07/03/2026 | Course Dates07/06/2026 - 08/30/2026 | Start Month July | SessionSummer 2026 Session B | Weeks8 Week session |
| Registration02/23/2026 - 07/31/2026 | Course Dates08/03/2026 - 09/27/2026 | Start Month August | SessionSummer 2026 Session I | Weeks8 Week session |
| Registration03/30/2026 - 09/04/2026 | Course Dates09/07/2026 - 11/01/2026 | Start Month September | SessionSummer 2026 Session D | Weeks8 Week session |
| Registration04/27/2026 - 10/02/2026 | Course Dates10/05/2026 - 11/28/2026 | Start Month October | SessionFall 2026 Session B | Weeks8 Week session |