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FCS 437 - Restaurant Operations

Department: Family and Consumer Sciences

Description: Capstone course for developing and operating a restaurant, including marketing, managing, inventory, food preparation, and service. Lecture and lab.

Credit Hours: 3

Prerequisites: Not for credit if earned credit in FCS 337

Graduate Level Course: This course is approved for graduate credit

This course has no upcoming offerings. Please contact the department if you have questions about when this will be offered.