Last Updated 11/20/2008 1:18 AM
This course covers the principles and organization of food service
management from the kitchen to the customer. Service, reservation
systems, food and wine compatibility, food planning and supervisory
controls procedures, purchasing, food and labor cost analysis,
computerized systems and restaurant math, personnel staffing, bookkeeping
systems, dress and conduct codes and legal and industry standards are
addressed.

Units	4 unit
Hours	4 hours lecture
Length	17 weeks
Graded	Credit course taken for grade or for credit/no credit
Classification	Occupational education courses
Version	02

Scheduled Sections