Focus on front-of-house restaurant operations and dining service, management and equity issues, restaurant trends, and cost controls. A key component of the course is intensive hands-on training in our fine dining restaurant.
Course ID
30A
Department
Subject
Units
4.5
Notes
Formerly Restaurant Operations
Requisites
PREREQ: CAHS 20A and CAHS 20B and CAHS 20C Completion of or concurrent enrollment in: CAHS 30B
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-43
Lab hours
Lab-131
Has field trips
0