HRI 134 41A Food and Beverage Service Management

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

STATUS: OPEN

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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