Food Service Management (HLSC-313)
Theory and integrated practice in management of planning, directing, and coordinating food service systems. Topics: menu design, purchasing, inventory, food production and service, finances, personnel management, space or equipment layout and use, and food safety or sanitation certification. Application of principles through service-learning field experiences. Prerequisite: INHLSC 175 and HLSC 225. Fall, Spring.
Faculty: Dena B Shields
Time: 4:00PM‑5:45PM (MW), 10:00AM‑1:45PM (F)
Secondary Location: JOSL-302
Start/End Date: Aug. 25, 2014 - Dec. 12, 2014
Instructional Method: Lecture-based Learning Laboratory