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CUL 256.10
Restaurant Operations
Description:Theories and practices for restaurant management, including restaurant finances, cost control, menu development, human resources and legal issues, guest service essentials, hiring, training, supervision, and alcoholic beverage service and standards.
Recommended Preparation:Eligibility for ENGL 100 or ESL 100 and Course Eligibility for MATH 150A
Repeatability:Two Repeats if Grade was D, F, NC, or NP
Grading Type:Grade Only
Sections listed are for Spring 2019
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart4588MT1:00 pm - 4:15 pmHirschberg M
Fischer B
Madura J
B. Robert Burdo Culinary Arts Center, Santa Rosa Campus50203.00Ended2420401/14-03/253/25/2019Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook