Principles of Culinary Management
Jacksonville State University
CourseFCS 438
The study of the evolution of the hospitality industry and how it is currently stratified. Organizational systems, management, and career opportunities/salaries will be examined. Hospitality service management is viewed from both a consumer and business perspective.
Credits
3 credits
Course Code
FCS 438
Related Courses
Prerequisites, corequisites, and courses that build on this one
Prerequisites
Complete these courses before enrolling