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Mar 24, 2025
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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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