CUL 141 - Food Service Management

Institution:

Eastern Maine Community College

Subject:

Description:

Explores the basic principles of food service management by defining basic technical skills in the areas of organizing, directing, staffing, menu planning and pricing. This course provides a foundation of knowledge and attitudes required for effective kitchen management. Upon successful completion of a final exam, students will be awarded a certificate by the nationally recognized Educational Institute of the American Hotel and Motel Association. (3 lec - 3 contact hours)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.emcc.edu

Phone Number:

(207) 974-4600

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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