Course description

This course in an introduction to the principles of food service operations management, beginning with an overview of the food service industry at large. We first focus on major industry segments, business practices, and trends. More consideration is subsequently given to the components of the food service system: creating useful financial statements, elements/use of a business plan, marketing, menu design/planning, facilities/production, human resource issues, purchasing/controls, and quality assurance. This fundamental understanding of operations and basic managerial responsibilities will set the stage for further exploration of these issues in subsequent Nolan courses.

Enrollment limited to: non-Nolan students only.

No upcoming classes were found.

Previously offered classes

The next offering of this course is undetermined at this time.