PFS 142 - Principles of Merchandising and Service

This course examines the many elements of merchandising that contribute to food establishment sales. Menu planning, dining room and management and food presentation are taught. Substantial emphasis is given to the various factors of customer service. (2 contact hrs) Center Campus.

Credit Hours: 2.00
Course Start Date: 9/1/1976
Course End Date: 12/31/1986