FSMN 238 - Topics in Food Service;1 credit

Institution:

Brookdale Community College

Subject:

Description:

This course will change focus each time it is offered to reflect current Food Service industry trends and topics. The instructor, through industry papers, magazines, and research will determine the course topics. Students will apply concepts learned in cost control, management, frontof- the-house management and service, sanitation, and layout and design courses to make decisions about managing a Food Service operation. Field trips, computer restaurant simulation, guest lecturers, or demonstrations may be used as the catalyst for discussion and decision making. Field trips will be at an additional expense to the student. (Prerequisites: FSMN 105, FSMN 115 and FSMN 134).

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.brookdalecc.edu

Phone Number:

(732) 224-2345

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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