In Essentials of Food Service Management with Denise Duarte, we’re learning about costing. Denise is the General Restaurant Manager at the Radisson Phoenix Airport Hotel in Tempe, and she really knows her stuff. Costing is the most important part of running an efficient, cost effective operation. It’s important to have food and beverage costs that

This semester, our Advanced Rules of Golf class is attempting a very ambitious project – simplifying the Rules of Golf. We are taking the Rules, as they are currently constituted, and are trying to “dumb them down” into layman’s terms. We’re calling the project Rules You Can Actually Use (RYCAU) The Rules were written in very precise