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- Management of Food Service Operations
Management of Food Service Operations DMGT 1030
4 CreditsWeekly Contact Hours: Lecture - 2.5 Lab 2 - 0 Lab 3 - 4.5
Pre-requisite(s): Program Admission
Co-requisite(s): None
This course is designed to cover all aspects of foodservice operations management. Topics include: organizational charts, forecasting food amounts, purchasing, recommended cooking procedures and equipment needs, and investigating safety.
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Notice and Responsibilities Regarding this Catalog
The information in this College Catalog and Student Handbook accurately reflects current policies and procedures at the time of publication. Students are admitted to the College under and are subject to the provisions of the WGTC Catalog and Student Handbooks for the term they initially enroll. Students in all programs are admitted under and are subject to the provisions of the College Catalog and Student Handbook and applicable addendums for the term they are admitted to the program at Wiregrass Georgia Technical College. If for any reason a break in enrollment occurs, students must reapply and satisfy the College Catalog and Student Handbook requirements for the term of their re-entry to any program. The provisions of this catalog are not to be regarded as an irrevocable contract between Wiregrass Georgia Technical College and the student. The College reserves the right to change any provision or requirement at any time.
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Alumni, former students, or current students requiring an archived catalog prior to the ones listed above can email the Office of the Registrar at registrar@wiregrass.edu or call (229) 259-5536.
