HRM 251 - Meal Service Management

Theories, principles and skills for food and beverage service in institutional, commercial and resort properties. Supervisory techniques and training styles effective for food service.

Credit 3 hrs May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation Fall and Winter

Concurrent Prerequisite(s) HRM 180
Class-Level Restriction Undergraduate standing

Notes -
Previously listed as HM 251
Updates Change to concurrent prerequisites 8/2016, effective Fall 2017; Link 5/2012, COT Reorganization 6/2014

Winter 2025 Course Sections

Summer 2025 Course Sections

Fall 2025 Course Sections