CUIS 221 — Management Practices CUIS 221 8 Credits/Units

Utilizing acquired skills, supervise workers in food service settings. Manage product ordering, inventory and control for selected menu. Display proper execution of the entire menu including preparation, personnel management, service, menu and sales analysis. [GE]

Part of

• Cuisine Management (AAT)(Plan Code: CACCMAPT)

Source ↗

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