COURSE DESCRIPTION: Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Studies the integration of production and service delivery, guest contact dynamics, reservations management and point-of-sale systems. Lecture 2-3 hours. Laboratory 0-3 hours. Total 3-5 hours per week. 3 credits
|FALL 2018: COURSE DETAILS|
|CLASS # 50437||SECTION: 41A||SESSION: 8W2|
|INSTRUCTOR: Mary Bright||CREDITS: 3.00|
|COURSE PREFIX: HRI||CATALOG NUMBER: 134|
|LOCATION: GLENNS||DAYS: M||ROOM NUMBER: 0112|
CLASS TIMES: 05:10 PM – 07:10 PM
NOTES: Hybrid class; hybrid classes meet in class and online; details on the first day of class.
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