HSM-1630 — Foodservice Operations
This course focuses on the management principles aligned with commercial and non-commercial foodservice operations. Topics include industry trends associated with market comparisons, menu development, standard cost analysis, and financial management. Students explore technologies related to chain and independent establishments. Students evaluate management structures and decisions associated with quality controls. Students also analyze operational procedures for staffing and equipment needs for a successful foodservice operation. Course
Prerequisites: HSM-1510, CUL-1100