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Nov 21, 2024   2024-2025 Undergraduate and Graduate Catalog  Select a Publication 2024-2025 Undergraduate and Graduate Catalog 2023-2024 Student Handbook [ARCHIVED CATALOG] 2024-2025 Student Handbook      Global Search Publication Search Choose Search Location Select an option Courses Programs Hierarchy Items Other Content Entire Publication Search Keyword Field Whole Word/Phrase Advanced Search Catalog Navigation   Publication Home   Academic Calendar   Mission & ISLOs   General Education Requirements   Undergraduate and Graduate Programs   Minors   Course Descriptions   Student Learning Outcomes   Campuses   Courses by Hierarchy   Archived Catalogs / Student Handbooks   My Favorites HELP 2024-2025 Undergraduate and Graduate Catalog Print-Friendly Page (opens a new window) Facebook this Page (opens a new window) Tweet this Page (opens a new window) Add to Favorites (opens a new window) FBM 2810A - Restaurant Operations Credits: 3 Lecture: 0 Lab: 120 Provides students with a hands-on management opportunity; focusing on guest needs, customer service, cost controls and marketing. Team member training and development, performance coaching and team building is also modeled and practiced. This is a 120-hour lab course. Must complete this course with a C or better. Prerequisite(s): CUL 2250 , FBM 2410   Corequisite(s): None  Back to Top | Print-Friendly Page (opens a new window) Facebook this Page (opens a new window) Tweet this Page (opens a new window) Add to Favorites (opens a new window)