Food Service Concepts and Management Skills

Course Code

CUA 105

Credits

3

Demonstrates the use of management skills training in the food service industy by use of student interaction research and also demonstrates the various styles of menu development. Includes basic responsibility for food service personnel in all kitchen positions with emphasis on advertising vs. publicity job analysis description specifications and duty list as related to recruiting and hiring process. Covers application interview techniques training and hiring process. Incorporates preparation of menus for different styles of food service concept establishments.

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This program prepares you for all the aspects involved with working in a medical office and the teachers help you every step of the way.

Janeth Corral-Caraveo
Student