Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCreditsNot publishedPrerequisiteFDR 051A and FDR 058 and FDR 059 Co-Requisite: FDR 153 Transfers ToNot transferableDescriptionThis lab course provides hands-on application of the principles introduced in <i>Culinary Management and Operations Lecture</i>. Students engage directly in live cafeteria-style, buffet, and full table service operations that serve the college and surrounding community. Rotating through front- and back-of-house positions, students plan, produce, and evaluate daily foodservice operations. Emphasis is placed on teamwork, menu planning, supervision, food preparation, menu execution and service, and customer relations. Students apply cost control, purchasing, sanitation, and safety procedures while utilizing cloud-based POS systems and mobile ordering platforms. The course promotes inclusive teamwork, cultural awareness in hospitality, and equitable service practices that reflect the diversity of both guests and the professional kitchen environment. Front and back of the house uniforms are required. 