2019-2020 Catalog and Handbook 
    
    Sep 20, 2020  
2019-2020 Catalog and Handbook [ARCHIVED CATALOG]

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BUS 260 - Introduction to Restaurant Management

3 Credit Hours
This course introduces the principles of modern restaurant and food service management.  Topics included will be purchasing, cost control, menu design, restaurant design, schedule creation and food safety. Students will be introduced to food and beverage purchasing options.  Students will complete a ServSafe food quality control certification program.

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