Intro to Food &Service Mgt Rec
Durham
Paul College of Business&Econ :: Hospitality Management
Credits: 0.0
Term: Spring 2020 - Full Term (01/21/2020 - 05/04/2020)
Grade Mode: Letter Grading
Term: Spring 2020 - Full Term (01/21/2020 - 05/04/2020)
Grade Mode: Letter Grading
Class Size:
15
CRN: 53033
CRN: 53033
This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service. Training in Safe Food Handling, and Alcohol Services leads to Certification.
Only listed campus in section: Durham
Instructors: STAFF
Times & Locations
Start Date | End Date | Days | Time | Location |
---|---|---|---|---|
1/21/2020 | 5/4/2020 | F | 9:10am - 12:30pm | PCBE G89 |