- Restaurant Management (3 Units)

Catalog description

Addresses the application of managerial principles of planning, controlling and organizing a food service operation. Develops skills in costing, inventory, human resource management, organizational management and leadership. (Prerequisites: Completion of 316-107 Entrée 2; 316-109 Meat Analysis 2; 316-110 Breakfast Cookery; 316-113 Trending Foods; 316-160 Restaurant Baking; 316-169 Cakes, Tortes, Desserts; Concurrent enrollment in 316-118 Restaurant Operations - Pub Style; 316-153 Food Purchasing; 316-162 Breakfast Pastries) Credit for Prior Learning Available