CUL 256.3 Introduction to Front House Operations Description: Provides an introduction to the management of front house operations in a variety of environments, including hotels, restaurants, wineries, and catering businesses. Introduces principles of revenue, profit and cost controls; employee recruiting and training; menu planning and food production; and sales and marketing. Recommended Preparation: Eligibility for ENGL 100 or ESL 100 or equivalent Repeatability: Two Repeats if Grade was D, F, NC, or NP Grading Type: Grade Only Sections listed are for Spring 2024

Sect Days Hours Instructor Location Room Units Status Total Seats Current Enrollment Seats Remaining Date Begin/End Date Final Exam Books 4868 M 3:00 pm - 5:10 pm Fischer B B. Robert Burdo Culinary Arts Center, Santa Rosa Campus 4929 1.00 Ended 24 21 3 03/25-05/20 5/20/2024     This is a field trip class. Students visit a restaurant, a bakery, a winery, a caterer and an inn to experience the behind-the-scenes food and beverage operations. No class 4/1.