Advanced Food Service Operations Management

Catalog description

This upper-level capstone course concentrates on integrating critical competencies of management in a small food service setting. Emphasis is placed on menu development, marketing, staff scheduling, production planning and implementation, service, and fiscal accountability. Students manage the food and beverage service operations. Prerequisite(s): (( FSM2080 and FSM3060 ) or (Completion of Culinary Arts or Baking and Pastry Arts associate degree)) and senior status. Offered at Charlotte, Providence 3 Semester Credits