CAHS 30 Restaurant Operations (5)
Lec-5, lab-15, field trips
Credit, Degree Applicable
This course focuses on front-of-house operation such as food and beverage service, management, equipment/technologies and customer service for restaurants, cafeterias and quick service business models. A key component of the course is intensive hands-on training in the three college food service outlets: The cafeteria, quick service outlet and fine dining restaurant.
All sections will charge a material fee of $75.00