Prerequisite: CA 129.Planning and operation of a food service establishment. An in-depth look at the creation and implementation of a feasibility study, devising a mission statement, using and understanding demographic research, site selection, creating capital, preparing a financial statement, creating a menu, devising a plan for staffing and day-to-day operations management.Hours: 36 (36 lecture)Transfer Information: CSU TransferableSBCC General Education: NoneGrading Options: Pass/No Pass or Standard Letter
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