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 2025: Ithaca campus
Section ID: | HADM 3365 001-LEC |
Number: | 1406 |
Session: | Summer 3-week 2 |
Class dates: | June 23-July 11, 2025 |
Final exam/project due: | Friday July 11, 10 AM - 12:30 PM / TBA (see Final exams) |
Time / room: | MTWR 10 AM - 12 PM / TBA MTWR 12:45 PM - 1:55 PM / TBA |
Mode of instruction: | In person |
Credit: | 3 |
Grade: | Graded (no audit) |
Instructor: | TBA |
Max. enroll: | 50 |
Restrictions: | Matriculated Cornell Student Enrollment limited to: non-Nolan students. |
To enroll: | See Register and Dates & Deadlines for enrollment information. This course is open to all registrants, including undergraduates and precollege students. |