Intro to Food and Service Mgt
Durham
Paul College of Business&Econ::Hospitality Management
Credits: 4.0
Class Size: 20
Term:
Fall 2024
-
Full Term (08/26/2024
-
12/09/2024)
CRN:
14519
Grade Mode:
Letter Grading
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.
Registration Approval Required. Contact Instructor or Academic Department for permission then register through Webcat.
Instructors:
Ronald Boucher
,
Krista Marvel
Times & Locations
| Start Date | End Date | Days | Time | Location |
|---|---|---|---|---|
| 8/26/2024 | 12/9/2024 | TR | 11:10am - 12:30pm | PCBE G85 |
| 8/26/2024 | 12/9/2024 | W | 2:10pm - 3:30pm | PCBE G93 |
Booklist
| Book | Details |
|---|---|
|
PROFESSIONAL KITCHEN MANAGER
12
by HAYES
Required
|
|
|
SERVSAFE MANAGERBOOK-W/SCANTRON SHEET
7TH 18
by NATL.REST'RANT
Required
|
|
