Food Systems Management

Catalog description

This course introduces a systems-based approach to decision-making in foodservice operations, emphasizing the interrelated components that drive efficient and effective management. Students will explore key concepts in kitchen design and layout, equipment selection and purchasing specifications, and compliance with Hazard Analysis and Critical Control Point (HACCP) regulations. Through case studies and applied projects, students will develop the skills needed to plan, evaluate, and manage foodservice facilities with a focus on safety, functionality, and operational flow.