FOODS 108 - Food Service Operations Management

3 credits

Principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations, levels of management in the food service industry, tools of management, personnel management, and governmental legislation and regulations.

Pre or Corequisites: FOODS 111 - Principles of Food Preparation (Lecture), FOODS 112 - Principles of Food Preparation (Lab), FOODS 115 - Introduction to the Hospitality Industry, and MGT 101 Business Organization and Management.

Or departmental permission.
Offered fall semester.