Last Updated 2/6/2012 1:18 AM
This class involves restaurant food planning and resulting supervisory
controls procedures, purchasing, food and labor cost analysis, receiving,
inventory, storeroom, employee use and maintenance of records,
computerized systems and restaurant math.

Units	3 unit
Hours	3 hours lecture 1 hours labratory
Length	17 weeks
Graded	Credit course taken for grade or for credit/no credit
Classification	Occupational education courses
Version	01

Scheduled Sections