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RSTO 2405 - Management of Food Production and ServiceSpecial Program Tuition: $65 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: Ready for INRW 0420 Math Basic Skills Prerequisite: MATH 0410 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) CIP: 12.0504 Offered at: NLC: No NVC: No PAC: No SAC: No SPC: Yes
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