HRC 125 — C Restaurant Management 3 Units

Term hours: 36 lecture and 72 laboratory. Manage all aspects of restaurant operations through theoretical studies and hands on practice. Topics include functions of management, marketing, role of service, effective cost control, labor strategies and the leadership skills required to effectively manage restaurant operations. $50.00 Materials fee - Payable at Registration. (CSU, C-ID:HOSP 130)