This program provides students with the knowledge and skills for working in the food service and hospitality industries, major topics included in this course are food service business practice, loss and prevention, human relations, marketing records, correspondence and forms, financial stability, work schedules, supervision, salesmanship, menu pricing, liability, equipment, recipe, yield, performance of food items, safety and sanitation, food safety and sanitation, food preparation, condiments, food portioning, plating food, table service, special occasion, convenience food, food presentation, banquet and catering services, food packing and transporting, hospitality business practice, lodging technology and careers.

Instructor: Chef Arjay Gomez