FOSM2228 — Food Service Organization and Management

3 hr(s). The students will analyze the organization and management of various types of food service programs. Special emphasis is placed on personnel, operating systems, budgeting, purchasing, work schedules, and supervision.

Part of

• Food Service Management, Culinary Arts Concentration, A.A.S.
• Food Service Management, Nutrition and Dietetic Technology Concentration, A.A.S
• Food Service Management, Pastry and Baking Arts Concentration, A.A.S.
• Culinary Arts, C.A.S.

Source ↗

← back to pierpont catalog