Food Service Production Management - 3
Emphasizes basic knowledge of the first-line hospitality supervisorís roles and responsibilities. Principles of good people management are presented in how they apply to the job. Food purchasing activities for foodservice operations and product information from a managementís perspective are discussed in relation to supervisory roles. Basic principles of cost control are discussed along with applications of basic accounting procedures to cost controls and profitability. Prerequisite: FDSV B50, FDSV B52 and FDSV B55a or FDSV B55b or all may be taken concurrently. Recommended: Reading Level 5 or 6. Hours: 54 lect. Field Trips may be required. CCS: Occupational Education. Not Transferable: Associate Degree only.