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November 22, 2009
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HRT215: FOOD SERVICE OPERATIONS MANAGEMENT II
(Hospitality)
Credits: 3 Credits
This course covers the operations of dining and lounge services as they relate to effective use of dining space, job assignments, and labor cost control. The course also covers these elements in relationship with optimum staffing, scheduling, and productivity analysis. In addition, students discuss and practice issues in training, supervision, and quality guest services.
Back to Hotel/ Restaurant Management Option - 2008
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