Food Service Management

Catalog description

This course provides a comprehensive introduction to food service management, equipping students with the skills to oversee and direct food production and service operations in diverse settings. Students will apply project management and organizational principles to achieve operational goals, ensuring efficiency and quality in food service. Emphasis is placed on food safety and sanitation practices, effective purchasing, inventory control, and management of food preparation techniques to deliver high-quality food products. Through hands-on experiences, students will have the opportunity to apply principles in a variety of food service settings including schools, hospitals and/or long-term care facilities. Professional Setting Placement Hours associated with this course.