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What is Fundamentals of Food Service Operations about?

This document provides the course syllabus for Fundamentals in Food Service Operation at Concepcion Holy Cross College for the 1st semester of the 2020-2021 academic year. The course aims to teach students the necessary knowledge, skills, and attitudes for food and beverage operations. Over 10 weeks, students will learn about food service classifications, restaurant layouts, job roles, sanitation, equipment, preparing dining areas, and providing table service. Assessment methods include lectures, discussion

Author

Cristy Lansangan Mejia

Language

EN