FSM 15 - FOOD PRODUCTION MANAGEMENT
- Recent Professors
- J. Cardella
- Recent Semesters
- Fall 2026
- Class Size
- 45 students
- Difficulty
- 4.7Moderateout of 10
- Credits
- 2
- Fall 2026 Sections
- View Fall 2026 sections of FSM 15
- Transfers To
- CSU
- Description
- This course will examine several aspects of service, specifically, effective management of time, staff, and equipment. These elements will then be applied to strategies to maintain consistency in quantity food preparation; supervisor responsibilities, standards and criteria, menu planning and systems of production. (A, CSU).