Apr 19, 2024  
2012-2014 Undergraduate Catalog 
    
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FAB 467 - Restaurant Management and Operations

Application of established standards, techniques, and practices of restaurant management and operations. Students participate in the management, sales, production, and service of meals in varied environments including fine dining, casual table service, and catering.

Credits 3
Prerequisites  ,  ,  ,  ,  ,  , majors only.
Lab/Lecture/Studio Hours Minimum of six hours of laboratory per week. Lab fee required.