HSM-1630 Food Service Operations

3 Credits
This course focuses on the management principles aligned with commercial and noncommercial food service operations. Topics include essential elements associated with market comparisons, menu development, customer service, standard cost analysis, and financial management. Discussions will incorporate both chain and independent establishments, to evaluate management structure and decisions associated with quality controls, supervision, facility designs, strategic management, and operational processes contingent upon classifications, service levels, and food products.
Prerequisite(s): HSM-1510.