If you are interested in obtaining your Certified Dietary Manager credential, then this course the first step to get you started with fulfilling your ANFP-approved educational requirements. Food Service Management is a study of operational food service management. Topics include food service operations, layout and design of restaurants, marketing and sales promotion, food and beverage procedures, and public relations. It is also SCC's HOS 255 curriculum course and will include both credit seeking college students and members of the community earning Continuing Education Units. Required textbook is not included in tuition and can be purchased at the Book Inn.
Academic Level
Continuing Education
Subject
Hospitality
Prerequisites
None 
Cost
$349