CUA 262 : Restaurant Management and Supervision

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This course introduces restaurant and food service information systems and the basics of hospitality law. Topics include planning, cost controls, forecasting, inventory control, recipe control, production control, nutritional analysis, writing contracts, liabilities, insurance and employee relations. Upon completion, students should be able to demonstrate competence in utilizing contemporary information systems and possess an understanding of the legal aspects of running a hospitality enterprise. CORE.

Prerequisites

As required by college

Overview

Program

Culinary Arts

Credits

3
Lecture Hours
3
Lab Hours
0

Semester Offered

Fall
Spring
Summer

Transfer Code

Code C