FN 176 FOOD AND BEVERAGE OPERATIONS

3 Units 3 hours lecture
Transfers: CSU
Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities. Topics include: functions of management, marketing, menu development, effective cost controls in purchasing, labor and service techniques (formerly FN 275).
Grading Method: GR - Letter Grade or Pass/No Pass
NR

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