On-Site Foodservice Operations & Strategy

Catalog description

This course offers an immersive introduction to managed foodservice operations across non-commercial and contract dining environments, including corporate, healthcare, educational, and leisure sectors. Students will engage with industry experts through a series of guest speakers who provide real-world insights and discuss current trends, challenges, and innovations in the field. Students will gain a practical understanding of effective foodservice management, preparing them for leadership roles in a dynamic and specialized area of the hospitality industry. The course also includes a field trip to various foodservice operations, allowing students to observe and analyze diverse on-site management practices and operational strategies firsthand.