RSTO 2405 - Management of Food Production & Service

Institution:

St Philip's College

Subject:

Description:

Prerequisite: MATH 0300, CHEF 1400, FDNS 1301, RSTO 1325, and 2301 Fees: Laboratory Notes: Offered in Fall and Spring semesters. A study of quantity cookery and management problems pertaining to commercial and institutional food service, merchandising and variety in menu planning, and customer food preferences. Includes laboratory experiences in quantity food preparation and service. The student will develop menu plans, corresponding recipes and cost analysis, staffi ng, and food supply requisitions; execute menu plans using team strategy; manage relevant costs within budgetary constraints; complete pertinent administrative records; and critique quantity food service operations. Offered in Fall and Spring.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.alamo.edu/spc/

Phone Number:

(210) 486-2000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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