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HTM. 130 Food & Beverage / Restaurant Management

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Course Description

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 control in purchasing, pricing, labor and service techniques.

Units: 3
Degree Credit
Letter Grade Only
  • Lecture hours/semester: 48-54
  • Homework hours/semester: 96-108
Prerequisites: None
Corequisites: None
Transfer Credit: CSU