CA 213 - Culinary Supervision

Lecture - Lab - Credit Hours: 3-0-3
An introduction to food service management with emphasis on food and beverage service. Instruction in the theory and practice of customer management and employee relationship. Promotional techniques and methods for improving the image of the hospitality industry. Prerequisite: Placement into ENG 101 or minimum grade of “C” in one of the following: ENG 021 and ENG 099 ; or ENG 022 and ENG 099 ; or the EAP course sequence ENG 079 and ENG 089 , or ENG 096 .