FOODSERVICE MANAGEMENT
Session
Full Term Session
Class Number
31108
Career
Undergraduate
Dates
8/19/2020 - 12/5/2020
Units
3 units
Grading
LG/SNC Elective Basis
Description
Foodservice systems will be explored through examining the component parts of a typical foodservice operation. This component parts include: management and organization, procurement, production, distribution, service, maintenance, and sanitation. The course will also explore modern trends in foodservice/restaurant management. All students will be required to sit for the National Restaurant Association serve safe food protection manager certification exam and preparation for upper level food courses. This course is a prerequisite to take HMGT 1330 Principles of Food Prep. Additionally, you will have to pass the National Restaurant Association serve safe food protection manager certification exam
Class Details
Instructor(s)
Lynette Campogiani
Meets
MoWeFr 12:00PM - 12:50PM
Meeting Dates
08/19/2020 - 12/05/2020
Room
104 Swarts Hall
Campus
Bradford Campus
Location
Bradford Campus
Components
Lecture Required
Textbooks/Materials

Foodservice Management

College Text
Status Required
ISBN 9780470409060
Author Reynolds
Publisher Wiley
Published 13
Price 101.25 USD
Notes Used Price: $76.00 subject to change
Class Availability
Status
Open
Seats Taken
7
Seats Open
5
Class Capacity
12
Unrestricted Seats
5
Restricted Seats
0
Wait List Total
0
Wait List Capacity
10