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 1325, 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
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