Description: Introduces the basics of "green restaurants" and sustainability in the food service industry. The class discusses the key components of making a food service operation more sustainable and reducing their carbon footprint. Letter grade only.
Sections offered: Summer 2020
Prerequisite: Completed 45 units or more and [HRM major or Restaurant Management (CERT) or Event Management for HRM or Interior Design Majors (CERT) or International Exchange Student Group]