| Course Description |
|---|
|
| 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. |
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