Food Service Management-Basic
Students are exposed to how to organize an effective food service department. The management of data and how to collect, analyze and utilize data effectively is explored. Cost control, quality management and legislation are examined and their application in planning a successful food service department. Business communication skills are emphasized throughout the course.
Students registering for credit courses for the first time must declare a program at the point of registration. Declaring a program does not necessarily mean students must complete a program, individual courses may be taken for skill improvement and upgrading.
For more information, please contact Continuing Education