This course is designed to move the students through the various management steps involved in food service. Food production issues are studied from a managerial point of view. Standards in food production and beverage service are a focal area of the course. This course is designed to build the skills necessary to operate a successful and profitable food service operation.
Below is a list of the planned BUS.105 course sections for this semester and near future. The seat availability shown below is not updated in real time and may be out of date. Please keep in mind that course sections may be cancelled, changed, or otherwise altered before the course section start date.