May 26, 2024  
2010-2011 Catalog 
    
2010-2011 Catalog [ARCHIVED CATALOG]

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HRT 1213 - Sanitation and Safety

3 SH
Basic principles of microbiology, sanitation, and safety procedures for a food service operation. Implementation of sanitation procedures, cost control, and risk reduction standards in a hospitality operation are covered. ServSafe Sanitation Certification from the National Restaurant Association or equivalent is offered as a part of this course. (2 hr lecture, 2 hr lab)



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