RSTO 2431 (NT) - Food Service Management

Semester Credit Hour(s): 4 Lecture Hour(s) Each Week: 2 Lab Hour(s) Each Week: 7

Mastery of actual management experiences in supervision, training, planning, and control of a variety of food service operation formats may include cafeteria, table service, meetings, banquets, and catered events.
Prerequisite(s): First two semesters of the Culinary Management Certificate
Fees: Course fee: $45. Coordinating Board Approval Number: CIP: 12.0504.