Description
This course focuses on professional development with an emphasis on marketing, accounting and cost controls, and supervision/personnel management. Previous management strategies discussed will be compiled into a working philosophy that students can apply to managing/running a food service operation (preparing students for management roles within food service).
Credit Hours
2
Offering Cycle
SPR
Yearly Cycle
All Years
Instructional Method
50d1e892-b440-4ab0-b6fd-dd9d98aeae39
Contact Hours
2