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

CIP Code

12.0504

Credits (SCH)

4

Lecture-Lab-SCH

(3-3-4)