Legacy Course Catalog
HTM 522 - Food Equipment For Restaurants, Hotels, And Institutions
| Effectivity: | 08/20/2001 - 05/10/2003 @ Purdue West Lafayette Traditional |
|---|---|
| Credits: | 3 |
| Instructional Types: | Lec |
| Usually Offered: | fal spr |
| Short Title: | Food Equip For Rhi |
| Description: | Principles of selection, operation, and maintenance of foodservice equipment, including materials, structural details, design, cost, performance, and specification standards. |
| School: | College Of Consumer And Family Sciences |
| Department: | Dept Of Hospitality & Tourism Management |
| Credit By Exam: | NO |
| Repeatable Flag: | NO |
| Temporary Flag: | NO |
| Full Time Privilege Flag: | NO |
| Honors Flag: | NO |
| Variable Title Flag: | NO |
Fall 2007 *** indicates the course was still an active course and was transferred to the Banner Catalog effective Spring 2008. This course was not expired Fall 2007.
