Techniques and practice managing individuals responsible for producing food including supervision in planning, organizing, supervising, and controlling food production is discussed. Students will be required to follow hospitality department dress standards. TB clearance required. PREREQUISITE: Food Service Management A150 or all of the following: Culinary Arts A120, A124, and A149. Transfer Credit: CSU.
Fall 2019, Spring 2019, Fall 2018, Fall 2017