FSM 110 - Introduction to Professional Food Service

Institution:

College of Lake County

Subject:

Description:

The history and organization of the food service industry including management structures and staffing requirements for different types of operations is covered. The course focuses on the role and responsibilities of food service personnel and analyzes trends within the industry. Prerequisite: Language Proficiency and Basic Algebra Readiness

Credits:

0.00 - 3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

WWW.CLCILLINOIS.EDU

Phone Number:

(847) 543-2000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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