Facebook

3.00

(4,0,0)

15

This course covers the theoretical application of food service management. Students develop competencies in management practices, menu making, purchasing, payroll systems and merchandising and promotional techniques. Through discussion and examination, students will gain a thorough understanding of the many aspects of food and beverage management from service operations to production. Students learn to plan, organize and cater functions through integrated teamwork and participation.

Contact

Have questions about this course?

Student Information Services

604 984 4900
604 984 1798 (fax)
Library Building, room LB152
registration@capilanou.ca