This course is offered online and it is recommended you complete a short self-assessment to ensure readiness before taking an online course.
HTM. 130 FOOD AND BEVERAGE/RESTAURANT MANAGEMENT (3)
Hours/semester: 48-54 lecture.
Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities. Topics include functions of management, marketing, menu development, effective cost control in purchasing, pricing, labor, and service techniques. Transfer credit: CSU.
Hours/semester: 48-54 lecture.
Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities. Topics include functions of management, marketing, menu development, effective cost control in purchasing, pricing, labor, and service techniques. Transfer credit: CSU.
Textbook: View textbook in Bookstore
Instructor:
Lorraine Salceda, salcedal@smccd.edu
Section Information as of Sunday, December 22 2024 - 07:30:55 am
Course status: Open
InstructorSection | Meeting Date | Meeting Time | Days | Building | Room | Section | Section Description |
---|---|---|---|---|---|---|---|
Instructor: Lorraine Salceda | 01/13-05/22 | Online course | 0000 | OLH | Online |
Critical Dates for this Course | Date |
---|---|
Last day to add class | January 27, 2025 |
Last day to drop with a refund | January 27, 2025 |
Last day to drop without a "W" | February 2, 2025 |
Last day to drop with a "W" | April 23, 2025 |
Last day to change to Pass/No Pass Grading Option | May 22, 2025 |