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Apr 28, 2024
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HM 3844 - Restaurant Operations (3)Front-of-house operational management skills are developed including service, labor management, customer expectations, and money management in-class and practice using restaurant simulation software. Back-of-house skills covered include production management, sanitation, safety, supervision, and equipment management. Food and beverage marketing and management are covered and service standards are demonstrated in on-campus catering events. Prerequisite(s): ServSafe Certification and ACCT 1101 . An additional fee is associated with this course. Spring.
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