CA 224 - Bakery/Deli Operations

(5/12.50)

Students develop management and operational skills in hands-on training centers using a systems approach. Skills developed include food, beverage and labor cost controls, scheduling, cash control, inventory management, training methods, communication, computer aided management, and equipment maintenance necessary to plan, manage and evaluate retail deli, banquet and restaurant operations. Students receive training in food preparation and service for retail and banquet operations.

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