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This upper-level capstone course concentrates on integrating critical competencies of management in a small food service setting. Emphasis is placed on menu development, marketing, staff scheduling, production planning and implementation, service, and fiscal accountability. Students manage the food and beverage service operations.
Prerequisite(s): ((FSM2080 and FSM3060) or (Completion of Culinary Arts or Baking and Pastry Arts associate degree)) and senior status.
Offered at Charlotte, Providence
3 Semester Credits