KMGT 250 - Culinary Management 2

Description
This course continues your learning of the tools, concepts and theory necessary to develop proficiency in managing a culinary business. You will build on your knowledge of financial and inventory management, as well as people, leadership, teams and culture. You will also be introduced to culinary diplomacy and anthropology, beverage arts, and guest experience and service.

3 Credits

Prerequisites

KMGT 202