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Food Service Management

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.

Section: HLSC-313-01
Credits: 4
Faculty: Dena B Shields
Days: TR
Times: 8:00AM‑9:45AM (TR); 10:00AM‑1:45PM (R)
Start/End Date: 01/16/18 - 05/04/18
Instruction Method: Lecture-based Learning Laboratory

Register for this Class:

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    Monday - Friday, 8 a.m. - 5 p.m.
  • Visit our office at:
    Elliot Hall, First Floor, Suite 144
    Keene State College
  • Register Online