D.M.A. Management (CULI-116)
2014 Spring 
Location: All Locations Listed

Description: This course provides knowledge regarding: management of foodservice are examined throughout the size and scope of the food service industry. Interpretation of an organizational chart, determine customer preferences, evaluate meal service systems, plan a cycle menu, prepare standardized recipes, forecast amounts of food and determine food to purchase, receiving and storage of food, recommend cooking procedures and equipment needs, verification of food quality, food service safety and productivity, maintenance of department budget, cost effectiveness, design of marketing program.

Textbook information can be found here.
01/13/2014 - 05/16/2014 Online R. Rhymes
Lab Time: Days: Seats: 22

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