|54-3091:2 Foodservice Operations Management F,W(2-3:2-3)|
The application of managerial functions to foodservice operations with the emphasis on the principles of food production and service in a commercial setting. This is a double-weighted course. When you select it you must list both 54-3091 and 54-3092 in the same semester.
|Prerequisites: 54-203, 54-270.|
|1998-99 Undergraduate Calendar|