HSM-1630 Food Service Operations

Credits 3
This course focuses on the management principles aligned with commercial and non-commercial 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.
Corequisite(s): HSM-1510, CUL-1100.
Course Outcomes

Identify a range of different food service organizations.
Identify the staffing levels for a food service operation.
Distinguish between independent, chain, and franchise food service operations.
Analyze food service operation menus.
Calculate standard costs on items from the basis of standardized recipes.
List equipment needs for a commercial kitchen and dining room in a food service operation.