FOODSERVICE SYSTEM MANAGEMENT

Catalog description

This course examines the principles of marketing, financial management, and human resources as applied to food service facilities. Hypothetical situations for analysis and recommendations are also explained. National and international food service laws and regulations are discussed. Leadership skills and the skills necessary to influence change and quality improvement are emphasized. Objectives: 1. Recognize the operations of foodservice systems. 2. Describe the administrative functions of the chief dietiti an. 3. Identify the basic principles in leadership styles. 4. Describe how the foods are purchased, stored, handled, prepared and served in a foodservice system. 5. Mention the basic duties of the foodservice employees (all positions). 6. Explain the basic functioning of the foodservice equipment. 7. Describe the steps in the preparation of employee working plan & work schedule. 8. Identify strategies for conflict resolution or management of problems