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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Emily's Cafe is a product of our Culinary Arts Program. Our entrees are ordered, created, prepared, and served by our Culinary Arts students.

Planning an event? Let Emily's Catering help. Check out our catering menu.

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Emily's Spa offers relaxing facials, waxing, and make-up application at lower prices while our students practice and hone their skills in the field of skin care. All work performed by... more »

In their own words...

I started the Phlebotomy Program here 15 years ago. Phlebotomy is a great field that can open many doors; new opportunities can arise depending on how far a student wants to extend themselves.

Marie Hooker
Current Faculty