[4 credits]

Restaurant Operations
Covers the food service industry, including its structure, organization, size, economic impact, regulatory industries, and peripheral industries.. Explores the industry from the back-of-the-house (BOH) and front-of-the-house (FOH) perspectives to uncover traditional operational procedures and practices to maximize profitability. Discusses current industry operational topics. Offered as needed

Terms offered online: W,Su

Tuition and Fees

Online Fee per class: $50

Tuition and other fees: see the college Tuition & Fees page