Transfers ToCSUDescriptionThis course provides a theoretical and technical foundation for managing the service of meals in various commercial settings. Topics include the combination of production and service delivery, guest contact relations, reservations management and point-of-sale systems. Students will examine the business aspect of the food industry and acquire a working knowledge of purchasing, cost control, menu planning, recipe development, marketing a food establishment, and legal aspects of opening and running a business.Usually HeldFri 9:00am–2:50pm 