HOSP217 — Food Service Operations and Management
HOSP 217 - Food Service Operations and Management HOSP 217 - Food Service Operations and Management 3 Credit Hours Food Service Operations and Management provides students with a broad understanding of the organization and management of food service programs. This course places special emphasis on critical aspects such as personnel management, operating systems, budgeting, purchasing procedures, work scheduling, and supervision techniques within the food service industry. Through a combination of theoretical study and practical application, students will analyze and evaluate strategies for efficient and effective food service management. The topics covered include staffing strategies, operational procedures, financial management, and leadership principles essential for successful food service operations.