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

Writing Basic Skills Prerequisite: ENGL 0300
Reading Basic Skills Prerequisite: READ 0301
Math Basic Skills Prerequisite: MATH 0350
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

Click here for course schedule information.

Add to Publication.

Close Window