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CAHM 276 - Food and Beverage Management

CAHM 276 - Food and Beverage Management

3-0-3
Credit Hours: 3

Various problems encountered in restaurant and bar management: menu planning; food purchasing, storage, preparation and service; liquor inventory and service; employment and training of production and service personnel; and cost controls. 

Offered in the fall only.

Prerequisite

CAHM 171