RSTO 2405 - Management of Food Production and Service

Institution:

San Jacinto Community College

Subject:

Description:

(Formerly Restaurant Management 144, RESM 1414) This is 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. It includes laboratory experiences in quantity food preparation and service. (4:3-3)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sjcd.edu

Phone Number:

(281) 998-6150

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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