FOOD SERVICE AND HOSPITALITY

Catalog description

This course will provide an introduction to food systems management with an emphasis on quantity food production, sanitation, and food safety, procurement, cost control, labor management, distribution, and service. It will also provide introductory-level experience with leadership, employee development, budgeting, and financial management. Students will also be required to prepare for and complete the ServSafe certification training as part of the course. (Lab Fee Associated, ServSafe certification will be a separate fee for which the student is responsible at the time of their proctored exam.).