This course provides an overview of sustainable food systems, food and beverage management, front end operations and professional table service. Topics will include: farm-to-table concepts, purchasing and cost control, human resources and restaurant leadership and management. Students will also learn the basics of food and beverage pairing, as well as the preparation of seasonal dishes utilizing sustainable local ingredients. (FT)
SUBJ:
FDNT
CRSE:
684
Course Outline:
