Description
Focuses on the leadership and management skills essential to success within food service operations. Incorporates menu planning, management development, customer service, purchasing, receiving, and storage. Familiarizes the student with the general rules of table settings and table service; covers the principles of menu development, quality customer service, catering, buffet preparation and event planning. Includes preparation techniques for buffets, special celebrations and the challenges of working with limited resources in remote and/or temporary kitchens.