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Institution:
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Columbus State Community College
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Subject:
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Description:
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Course provides an explanation of the methods and records used in procurement, receiving, and storage of food and related items. Inventory control/methods are studied. Control measures for maintaining quality, quantity, and cost of food production are discussed. Financial management, record keeping and budgets are studied. Management principles, interpersonal skills, employee development and supervisory characteristics are discussed. Facility evaluation and planning for improvements is presented.
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Credits:
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4.00
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Credit Hours:
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Prerequisites:
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Corequisites:
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Exclusions:
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Level:
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Instructional Type:
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Lecture
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Notes:
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Additional Information:
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Historical Version(s):
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Institution Website:
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Phone Number:
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(614) 287-5353
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Regional Accreditation:
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North Central Association of Colleges and Schools
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Calendar System:
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Semester
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