FSM A285 - Restaurant Management

Description
The principles of operating a food service facility. Characteristics unique to different segments are explored, including quick service, full service, and institutional operations. Management principles, marketing, financial management, site location, space allocations, legal considerations, and customer relations. will be covered. Transfer Credit: CSU.
Credits
3
Recent Professors
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Recent Semesters
Fall 2019, Spring 2019, Fall 2018, Fall 2017
Offered
M
Avg. Class Size
40
Avg. Sections
1