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Hospitality Fall 2017
FN 150 - INTRODUCTION TO HOSPITALITY INDUSTRY - MGMT AND SUPERVISION
Units: 3
Focuses on the qualities and skills needed to manage and train employees in the Hospitality field. An emphasis will be placed on leadership, training, and supervision.
eventFull term: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: 34Online publicONLINEpersonM. BrondisubjectDetails
library_booksBooks
descriptionThis class is available as an Internet Class. Instruction will be offered via the Internet. Is an online class right for you? Please take this quiz: http://www.saddleback.edu/de/DEquiz.html See class tips for online education at http://www.saddleback.edu/oe/online-class-tips, and course access instructions at http://www.saddleback.edu/de/student-technical-support/.
FN 154 - HOSPITALITY - PRODUCTION AND COST CONTROL
Units: 3
Food, beverage, and labor cost controls for careers in food and beverage operations. Specific areas covered include purchasing, receiving, storage, issuing, production, and sales. Introduces the basics of cost-volume-profit analysis.
eventFull term: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: 43Online publicONLINEpersonK. LunettosubjectDetails
library_booksBooks
descriptionThis class is available as an Internet Class. Instruction will be offered via the Internet. Is an online class right for you? Please take this quiz: http://www.saddleback.edu/de/DEquiz.html See class tips for online education at http://www.saddleback.edu/oe/online-class-tips, and course access instructions at http://www.saddleback.edu/de/student-technical-support/.