Provides the skills necessary to supervise a hotel food and beverage department. Understanding department responsibilities and staff supervision issues in addition to a variety of food and beverage operations, including pricing, controls, marketing and financial management. Mastery of menu planning and serving and preparing foods using safe and sanitary procedures.Hours: 54 (54 lecture)Transfer Information: CSU TransferableSBCC General Education: NoneGrading Options: Pass/No Pass or Standard Letter
Class Central is learner-supported. When you buy through links on our site, we may earn an affiliate commission.
