HADM 3365

HADM 3365

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.

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Enrollment Information
Syllabi: none
  •   Three Week - First. 

  • 3 Credits GradeNoAud

  •  1098HADM 3365  LEC 001

  • 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