Food Service Management. 3 credits

Catalog description

A study of the functional systems (procurement, production, sanitation, distribution and service) of the transformation element in the foodservice system model. Integrate the process and tools used in effective management, theories of management, and administrative leadership. Topics covered in this course include Total Quality Management, mechanics of cost control, planning of physical facility in relation to its needs and equipment, quality assurance in food production, and use of technology in food service institutions. Offered by Nutrition and Food Studies . May not be repeated for credit.