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| CUL 256.10 |
| Restaurant Operations |
| Description: | Theories and practices for restaurant management, including restaurant finances, cost control, menu development, marketing, 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 or equivalent |
| Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
| Grading Type: | Grade Only |
| Sections listed are for Spring 2024 |
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