Introduction to Food Service

Catalog description

The course will explore topics in food service including the historical development of the food service industry, the classification of food service operations by type and by system, and the role of the food service industry in the economic life of the country. This is a survey style course designed to introduce the student to concepts that will be studied in depth in later courses. Topics will include foundation discussions of sanitation and food safety, menu development, purchasing and storing products, inventory control, production and service systems, equipment and facility needs, human resource, performance management, and marketing.