Food & Beverage Management

• HADM 3310: HADM 3310: Case Studies in Restaurant Management and Sustainability
• HADM 4380: Culture and Cuisine
• HADM 3350: Restaurant Management
• HADM 4385: HADM 4385: The Business of Coffee: From Farm to Cup
• HADM 4374: Brewed: History, Culture, and Production
• HADM 4310: Wine and Food Pairing Principles and Promotion
• HADM 2360: Food Service Management, Theory and Practice
• HADM 4320: Contemporary Healthy Foods
• HADM 3365: Foodservice Management Essentials
• HADM 4375: Introduction to Fermented Grains, Hard Ciders, and Sake
• HADM 1360: Introduction to Foodservice Management
• HADM 6350: Selection, Procurement and Supply Chain Management
• HADM 6310: HADM 6310: Case Studies in Restaurant Management and Sustainability
• HADM 6385: HADM 6385: The Business of Coffee: From Farm to Cup
• HADM 4300: Introduction to Wines
• HADM 4340: Catering and Special Events Management
• HADM 1102: Entrepreneurship and Concept Development in the Food and Beverage Industry
• HADM 4360: Beverage Management
• HADM 4315: Nonprofit Social Enterprise and Food Justice
• HADM 4350: Selection, Procurement, and Supply Chain Management