Transfers ToNot transferableDescriptionThis lecture course provides the planning and management foundation for the co-requisite <i>Culinary Management and Operations Lab, </i> where students execute live restaurant and catering operations. Through lectures, discussions, and project-based learning, students develop skills in menu planning, cost control, purchasing, supervision, sanitation, and safety. Emphasis is placed on the theoretical aspects of managing cafeteria-style, buffet, and full table service operations, including scheduling, forecasting, and service design. The course fosters inclusive leadership, cultural awareness in hospitality, and equitable service practices that reflect the diversity of guests, employees, and the broader foodservice industry.<br /> <br />Usually HeldTue Thu 3:30pm–4:20pm 