Dec 14, 2018  
2018-2019 Undergraduate and Graduate Catalog 
    
2018-2019 Undergraduate and Graduate Catalog
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FCS 577 - Restaurant and Dining Management


(3 units)

Prerequisites: HFHM 276  or consent of instructor.
Principles of organization and administration in commercial and non-commercial foodservice operations are explored. Includes food purchasing, receiving, storage, inventory control, marketing, organizational management, human resource management, productivity, financial management, and quality management as applied to the foodservice industry.

Letter grade only (A-F). Field trips required. (Discussion 3 units)



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