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Aug 14, 2024
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FAB 301 - Food Service Management Credits: 3 Description This course will begin with the basics of food service management. The course will cover employee relations, managerial decision making, critical thinking, and crisis management.
Student Learning Outcomes
- Create a business model for a successful food service operation.
- Analyze management styles and approaches.
- Build employee schedules for an entire restaurant based on given data.
- Facilitate basic managerial decisions based on given crisis situations.
Prerequisite: Student must have completed an AAS in Food and Beverage Management or Culinary Arts. Corequisite: None Graded: Letter Grade
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