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 Course dates: Please note the dates listed here are class dates only. Check the summer academic calendar for the full program dates, if applicable. |
| Mode of instruction: | In person |
| Days / times: | MTWR 10 AM - 12 PM MTWR 1 PM - 2:10 PM |
| Location: | See the University Roster for class locations. NetID required. |
| Final exam/project due: | Friday July 11, 10 AM - 12:30 PM (see Final exams) |
| Credit: | 3 |
| Grade: | Graded only |
| Instructor: | Susskind, A. (ams76) |
| Max. enroll: | 50 |
| Restrictions: | Matriculated Cornell Student Enrollment limited to: non-Nolan students. |
| To enroll: | See Dates & Deadlines. This course is open to all registrants, including undergraduates and precollege students. |