- Schedule of Classes - April 5, 2020 7:14PM EDT
- Course Catalog - April 5, 2020 7:15PM EDT
Course information provided by the Courses of Study 2019-2020.
This course in an introduction to the principles of foodservice operations management, beginning with an overview of the foodservice industry at large. We first focus on major industry segments, business practices, and trends. More consideration is subsequently given to the components of the foodservice system: creating useful financial statements, elements/use of a business plan, marketing, menu design/planning, facilities/production, human resource issues, purchasing/controls, and quality assurance. This fundamental understanding of operations and basic managerial responsibilities will set the stage for further exploration of these issues in subsequent SHA courses.
When Offered Spring.
Comments Elective. Open to Non-SHA students only.
Regular Academic Session.
Credits and Grading Basis
3 Credits Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
- MWStatler Hall 351
- Jan 21 - May 5, 2020
Instruction Mode: Hybrid - Online & In Person
Open to Non-SHA students only.
Or send this URL: