Course	Section	Credits	Instructor	Dates	Status	Call Number
FAB 330	1001	3 (3 max credits)	Bergman Christine	Aug. 26, 2024 to Dec. 7, 2024	Closed	84569

Description

The economic, environmental and social problems facing restaurant operators who desire to manage properties sustainably will be discussed, known solutions will evaluated, and potential new strategies for solving these problems will be explored. The problems are related to food sourcing, energy and water usage, waste management, green-certifications and social responsibility.

Prerequisites

Notes

This is an Internet class; refer to Canvas instructions at https://unlv.instructure.com.

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