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Business Operations/Field Experience

ID : 1853   
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Demonstrate ability to maintain foodservice department budgets, oversee purchasing processes, plan and budget for capital improvements, manage revenue generating services and implement cost effective practices to be completed under the supervision of a preceptor. Prerequisite: completed or enrolled in Food Service Management or Budgets, Purchasing & Inventory Control.
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Class Details

0 Sessions

Location

Instructor
Bonnie Moeller 

Start Date:upon registration

Tuition: 

$175.00


Schedule Information

Date(s) Class Days Times Location Instructor(s)
TBD Bonnie Moeller