- Schedule of Classes - September 9, 2021 7:14PM EDT
- Course Catalog - September 9, 2021 7:15PM EDT
Course information provided by the Courses of Study 2020-2021.
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 Winter, Spring, Summer.
Permission Note Enrollment limited to: non-SHA students only.
Three Week - First.
Credits and Grading Basis
3 Credits GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
- TBA Online Meeting
- Jun 1 - Jun 17, 2021
Instruction Mode: Distance Learning-Asynchronous
This Online Summer Session class is offered by the School of Continuing Education and Summer Sessions. For details visit http://www.sce.cornell.edu/ss/courses/courses.php?v=3358
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