Food Service Systems and Control

Catalog description

This course covers the systems and techniques appropriate to manage food, beverage, and labor costs in food service operations. Topics may include: management, marketing, menu development, costs and pricing, quality assurance, production, and operational analysis. Students develop case studies that apply best practices in food service management. Students may evaluate evidence-based sales techniques and procedures and propose strategies to promote a food service operation, including marketing, public relations, and entrepreneurship.