Managed Services For The Foodservice Industry

Catalog description

Focuses on the unique aspects of contract and institutional foodservice management as it compares to commercial foodservices; including operations in airline, business dining, school and campus, healthcare, conference and convention center, vending, correctional, and leisure foodservices. Typically offered Fall Spring Summer. Course Learning Outcomes 1. Enable students to more easily and logically move through the revised plan of study. View Class Schedule