RSTO 2405 Management of Food Production and Service (Capstone)
Course Information
Course Description
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.
Prerequisite(s)
CHEF 1301,
CHEF 1305,
PSTR 1301
Assessment Levels
R2, E2, M2