RSTO 2405 - Management of Food Production and Service

Special Program Tuition: $ 18 per semester credit hour
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

Click here for course schedule information.

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