RSTO 2431 Food Service Management
Course Information
Course Description
RSTO 2431. FOOD SERVICE MANAGEMENT (3-3-4) Mastery of actual management experiences in supervision, training, planning and control of a variety of foods service operation formats may include cafeteria, table service, meetings banquets and catered events. Prerequisites: CHEF 1301. Assessment Levels: R2, E2, M2. 12.0504
Prerequisite(s)
CHEF 1301. Must have level 2 in Reading, English, and Math