Catalog Entries |
Spring 2018
May 16,2024 |
|
 |
||
| CA 200 - Menu Management |
|
This course will enable the student to apply menu planning
principles as an indispensable management tool for a variety
of food service operations. The student will learn the
fundamentals of dining room supervision, designation of
responsibilities, organization, and customer relations. In
addition, students will learn the basic setup and operation
of a fully equipped bar with emphasis on wines, liquors, and
special drinks.
3.000 Credit hours 30.000 TO 36.000 Lecture hours Syllabus Available Levels: Credit Schedule Types: Lecture CA & Hotel/Rest/Tour Mgmt Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education |
|