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|FCS 438 - Principles of Culinary Management|
(3). Prerequisites: FCS 122, FCS 132, and MGT 301. The study of the evolution of the hospitality industry and how it is currently stratified. Organizational systems, management, and career opportunities/salaries will be examined. Hospitality service management is viewed from both a consumer and business perspective.
3.000 Credit hours
3.000 Lecture hours
Schedule Types: Hybrid (mostly on-campus), Hybrid (mostly online), In-Person Instruction, Online (asynchronous)
Family Consumer Sciences Division
Family and Consumer Sciences Department