Food Service Management (FSM)
FSM A2843 Units (54 lecture hours; 9 lab hours)
Catering
Prerequisite(s): FBM A102 or FSM A160 or concurrent enrollment.
Grading Mode: Standard Letter
Transfer Credit: CSU.
The theory and practice of managing a catering operation. Students will be required to follow hospitality department dress standards. TB clearance required.
Catalog Program Pages Referencing FSM A284
FSM A2853 Units (54 lecture hours)
Restaurant Management
Grading Mode: Standard Letter
Transfer Credit: CSU
This course focuses on developing the knowledge and skills necessary for operating and managing restaurants. Subjects covered include business and marketing plans; equipment, food, and beverage purchasing; budgeting; staffing; and legal considerations.