CUIS 220 — Management and Banquet Theory CUIS 220 5 Credits/Units

Explores the expectations of a kitchen manager through numerous aspects of the position including leadership, safety and sanitation, training, production and service, menu and sales analysis and cost control. Banquet and catering practices. Identify and arrange internship with a local food service vendor. Plan activities in preparation of final quarter capstone project. [GE]

Part of

• Cuisine Management (AAT)(Plan Code: CACCMAPT)

Source ↗

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