Food-Bev Operation in Clubs (RFIM 204)
Provides a basis for understanding the various challenges and responsibilities involved in managing a food and beverage operation in a club setting. Students will learn to create, write, analysis for nutrition, and market menus for clubs. Students will be introduced to the basics of purchasing, receiving, issuing, costing, and financial management for club food & beverage operations. Students will learn to prepare basic food items, use common equipment, practice table service, and follow rules of sanitation. Typically Offered Fall Only
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