Course Details
Course Code: HOSP101 Course ID: 2885 Credit Hours: 3 Level: Undergraduate
An examination of topics related to food borne diseases and how to control them, importance of employee personal hygiene and habits, and appropriate procedures for handling utensils and equipment. Key terms and real-world food safety case studies are reviewed. (Prerequisite: HOSP100)
- HOSP100 - Introduction to Hospitality Management
Prerequisites
Course Schedule
| Registration Dates | Course Dates | Start Month | Session | Weeks |
|---|---|---|---|---|
| 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 |
| Registration05/25/2026 - 10/30/2026 | Course Dates11/02/2026 - 12/27/2026 | Start Month November | SessionFall 2026 Session I | Weeks8 Week session |
| Registration06/29/2026 - 12/04/2026 | Course Dates12/07/2026 - 01/31/2027 | Start Month December | SessionFall 2026 Session D | Weeks8 Week session |
| Registration07/27/2026 - 01/01/2027 | Course Dates01/04/2027 - 02/28/2027 | Start Month January | SessionWinter 2027 Session B | Weeks8 Week session |