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

Alex Susskind
Alex Susskind
Professor