RSTO 2405 MANAGEMENT OF FOOD PRODUCTION AND SERVICE

Course Information

Course Description

MANAGEMENT OF FOOD PRODUCTION AND SERVICE (2-6-4) 12.0504

A study of quantity cookery and management problems pertaining to commercial and institutional food service, merchandising and variety in menu planning, and customer food preferences.  Includes laboratory experiences in quantity food preparation and service.  Prerequisites:  CHEF 1301, 1305; PSTR 1301.  Assessment Levels:  R2, E2, M2.

Prerequisite(s)

CHEF 1301, CHEF 1305 and PSTR 1301; Must have Level 2 in Reading, English, and Math.

CIP Code

12.0504

Credits (SCH)

4

Lecture-Lab-SCH

(2-6-4)