RSTO 2405 Management of Food Production and Service (Capstone)
Course Information
Course Description
RSTO 2405. MANAGEMENT OF FOOD PRODUCTION AND SERVICE (2-6-4)
A study of quantity cookery and management problems pertaining to commercial and institutional food service, merchandising and variety in menu planning, and customer food preferences. Includes laboratory experiences in quantity food preparation and service. Prerequisites: CHEF 1301, 1305; PSTR 1301. Assessment Levels: R2, E2, M2. 12.0504
Prerequisite(s)
CHEF 1301,
CHEF 1305 and
PSTR 1301; Must have Level 2 in Reading, English, and Math.