RSTO 2405 - Management of Food Production and Service
Prerequisites: CHEF 1300 with a grade of B or better, FDNS 1301 with a grade of B or better, RSTO 2301
Integrated Reading & Writing Basic Skills Prerequisite: INRW 0305
Math Basic Skills Prerequisite: MATH 0305
A study of quantity cookery and management problems pertaining to commercial and institutional food service, merchandising and variety in menu planning, and customer food preferences. Includes laboratory experiences in quantity food preparation and service. Students must receive a “B” or better.
Semester Hours: (4-2-4)
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