Management of Food Production and Service   [Archived Catalog]
St. Philip's College 2009-2010 Academic Catalog
   
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RSTO 2405 - Management of Food Production and Service


Prerequisites: CHEF 1400, FDNS 1301, RSTO 1325, RSTO 2301

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.

Semester Hours: (4- 2 -4)

CIP: 12.0504


Click here for course schedule information.


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