Restaurant Management A.A.S.
Course DescriptionRestaurant Mgt & Operations
A comprehensive course in restaurant management, designed to show the importance of an actual, operational food-service unit including organization, planning, leading, directing, (supervising) and measuring products and people, with applied emphasis on food purchasing, cost control, food preparation and customer service, merchandising, menu planning, advertising, and managerial decision making. Prerequisites: FSAD 101, FSAD 102 or instructor’s permission. 6 credits (1 lecture hour and 12 laboratory hours), spring semester