Course description

This course in an introduction to the principles of foodservice operations management, beginning with an overview of the foodservice industry at large. We first focus on major industry segments, business practices, and trends. More consideration is subsequently given to the components of the foodservice 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 SHA courses.

Enrollment limited to: non-SHA students only.

Winter 2023: Online course

Alex Susskind
Alex Susskind
Professor
Section ID:HADM 3365 001-LEC
Number:1104
Session:3-week Winter session
Class dates:January 3-20, 2023
Final exam/project due:Friday January 20, 11:59 PM (see Final exams)
Time / room:
Mode of instruction:Asynchronous distance learning
Credit:3
Grade:Graded (no audit)
Instructor:Susskind, A. (ams76)
Max. enroll:80
Restrictions:Not open to Nolan students.
Notes:Not open to Nolan students.
To enroll:
Register now

See Online Learning FAQs.

This course is open to all registrants, including undergraduates and precollege students.