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- fab-467 - restaurant-management-and-operations
University of Nevada-Las Vegas Course Info
Las Vegas, Nevada•
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Course Info
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FAB 467
Restaurant Management and Operations
Application of established standards, techniques, and practices of restaurant management and operations. Students participate in the management, sales, production, and service of meals in varied environments including fine dining, casual table service, and catering
Units: 3.0
Prerequisites:
TCA 380 - Hospitality Marketing I
and
HMD 259 - Human Resources Management in the Hospitality Industry
and
HMD 253 - Hospitality Services Management
and
FAB 461 - Food and Beverage Cost Control
and
FAB 159 - Food Service Operations Fundamentals
and
FAB 101 - Food Service Sanitation I