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    AB 213

    AB 213

    AB 213: FOOD AND BEVERAGE MANAGEMENT

    Kaplan University Online

    This course is designed to provide students with a basic understanding of food and beverage operations from a management perspective. Key topics include restaurant operations, production planning, food safety, and industry best practices. Food service managers must become creative in their efforts to best serve their guests, as competition increases, technology improves, and changes become fast paced. This course is designed to help future industry managers become knowledgeable about restaurant management, regulatory compliance, food production, and quality service.

    Quarter Credit Hours: 5 Prerequisite: None

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