What You Need to Know About the Restaurant Management Course

Posted November 07, 2018 09:29:38 The restaurant management class at University of California, Davis is one of many courses offered through the UC Davis College of Agriculture and Life Sciences.

The course is designed to help you become a better server.

“It’s not just about being good at serving food, but having a good management background and having a solid understanding of the food system,” said Laura Hagen, who leads the course at UC Davis.

The UC Davis course also includes a farm-to-table cooking course.

This is the third in a series of courses designed for business leaders to understand the importance of food in a global economy.

The courses focus on food as a way to help businesses grow, while educating people about food, sustainability, food-processing, food safety, nutrition, food security, and food production.

“I think it’s really important to have a broad range of perspectives and to see what’s happening with different food groups,” said Hagen.

Hagen is also a professor of nutrition and nutrition education at UC San Diego.

“A lot of food-related topics have come up in the last year, like how to think about nutrition, how to approach food production, how people are making choices about food,” she said.

Harnes students also learn about the importance and benefits of food safety.

“This is a really good opportunity for students to really understand what they’re eating, to understand what’s in their food, how they’re producing food,” Hagen said.

“And they also get to really connect with the food community and learn about food trends.”

A food industry analyst with the American Council of Learned Societies, Hagen has taught courses on the history of food and the food industry.

She said the UC-Davis course is the first of its kind.

“The goal is to teach you how to be a good chef,” she explained.

“We are trying to teach people about what is going on with the industry and the people in it.”

Hagen says the courses are being offered at different campuses around the country.

“In terms of the university campus, the course is at the Agricultural College of Culinary Arts, which is in Davis,” Harns said.

At UC Davis, the program has been offered since 2013.

Hogen says the class is aimed at those who want to be more involved in the industry.

“Our students are really trying to get more involved,” she added.

Hanging out with food people?

This class is all about food safety and the industry, Harn said.

The class has also included a cooking course and food hygiene and sanitation classes.

In addition, students are also learning about how the industry works and how to make the right choices about how to produce and market their food.

The first course has students cooking a burger at a local restaurant, then learning how to prepare and serve it at a corporate meeting.

“People can really learn more about the industry,” Hagan said.

That will be the focus of the next course.

Sponsorship Levels and Benefits

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