Critical and essential aspects of managing foodservice operations including principles of food safety and sanitation, procedural knowledge in front and back of the house and guest relations. TIM majors only. A-F only. Pre: 101 and 303.
Critical and essential aspects of managing foodservice operations including principles of food safety and sanitation, procedural knowledge in front and back of the house and guest relations. TIM majors only. A-F only. Pre: 101 and 303.