CMGT 280 — Quantity Food Production and Service Management
This course includes the exploration of the theory and application of quantity procedures for the operation of commercial institutional and industrial food services with an emphasis on quantity cookery and distribution. Emphasis is placed on the use of quantity food preparation equipment, menu planning, and production. Students will be introduced to American Regional cuisine, catering, and onsite event set up and breakdown. This course is designed to introduce students to real-world work scenarios.
Prerequisites: CMGT 150