HADM 3365 Foodservice Management Essentials
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.
Summer 2024: Online course
| Section ID: | HADM 3365 001-LEC |
| Number: | 1091 |
| Session: | Summer 3-week 1 |
| Class dates: | June 3-21, 2024 |
| Final exam/project due: | Friday June 21, 11:59 PM (see Final exams) |
| Time / room: | |
| Mode of instruction: | Online (async) |
| Credit: | 3 |
| Grade: | Graded (no audit) |
| Instructor: | Susskind, A. (ams76) |
| Max. enroll: | 40 |
| Restrictions: | Not open to Nolan students. |
| Notes: | Not open to Nolan students. |
| To enroll: |
See Online Learning FAQs. This course is open to all registrants, including undergraduates and precollege students. |