Overview
Description
Organization and operation of food services; management principles; food, facility and employee safety and sanitation; menu and recipe development; cost control.
Units
Lecture3
Catalog Details
Offering
Offered: Every Spring
Terms
spring
Attributes
Standard
Learning Outcomes
- distinguish between the various types of foodservice systems and indicate the settings in which they are used.
- detail the components of a comprehensive food safety program within a foodservice.
- identify the standards of facility safety, sanitation and maintenance within a foodservice.
- explore industrial foodservice equipment and analyze how equipment and other factors influence facility layout and design.
- examine the basic foodservice management principles, including communication, leadership, marketing and finance.