HSM-1630 Foodservice Operations

Credits 3
This course focuses on the management principles aligned with commercial and non-commercial foodservice operations. Topics include industry trends associated with market comparisons, menu development, standard cost analysis, and financial management. Students explore technologies related to chain and independent establishments. Students evaluate management structures and decisions associated with quality controls. Students also analyze operational procedures for staffing and equipment needs for a successful foodservice operation.

Prerequisite(s): HSM 1510 or CUL 1100

Course Outcomes

Identify management principles of various foodservice organizations
Analyze staffing procedures for a foodservice operation
Explore technologies specific to chain and independent foodservice operations
Create and analyze foodservice menus for cost control
Identify equipment needs for a commercial kitchen and dining room in a foodservice operation