Restaurant/Catering Operations
BPT 1314
Credit(s): 4
Principles of organizing and managing a food and beverage operation. This course includes instruction on how to operate a baking and/or pastry operation/department for a retail market. (4,2,4)
Credit(s): 4
Principles of organizing and managing a food and beverage operation. This course includes instruction on how to operate a baking and/or pastry operation/department for a retail market. (4,2,4)