FSWS 23 Space Management II builds upon the skills developed in FSWS 20. In this course, students will continue to understand the layout of the food service area and the management of kitchen activities. Students will work together as a team to set up the buffet table, patron tables, kitchen and food preparation area, and task flow between the kitchen and service areas. Topics will include: clear communication, job roles and responsibilities, problem solving, self-management and initiative.
Space Management II