Foodservice Management - Principles and Practices

Catalog description

This course provides a comprehensive overview of foodservice management principles and practices across a variety of foodservice settings. Topics include food safety and sanitation, menu planning, personnel management and communication, operational systems, and financial and marketing fundamentals. The course also addresses regulatory compliance, ethical decision-making, and industry standards relevant to professional foodservice management, including competencies aligned with Certified Dietary Manager (CDM) standards.