Last Updated 3/4/2015 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.
4 hours lecture
Credit course taken for grade or for credit/no credit