Courses > CAM55 - Restaurant Operations

Last Updated 11/26/2014 1:21 AM
This course covers the principles and organization of food service
management from the kitchen to the customer. Service, reservation
systems, food and wine compatibility, food planning and supervisory
controls procedures, purchasing, food and labor cost analysis,
computerized systems and restaurant math, personnel staffing, bookkeeping
systems, dress and conduct codes and legal and industry standards are
addressed.

Units  4 unit
Hours  4 hours lecture 
Length  17 weeks
Graded  Credit course taken for grade or for credit/no credit
Classification  Occupational education courses
Version  02


Scheduled Sections

Semester Section Seats* Instructor Begins Ends Location







Fall 2008 0255 14/5 LINDGREN D Aug 18 Dec 17 Ukiah

* Seats - Open/Wait
Last Updated 11/26/2014 1:21 AM

 





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