This course is a study of food service management with emphasis on concepts and theories of organizational behaviour; safety, sanitation and hygienic practices in food service; quality and cost control; personnel management, staffing, physical design and delivery systems and the process of management in an institutional setting and in other food service operations. Other topics include menu planning, marketing, management information systems, budgeting, and the role of computers in food service management. Three lecture hours. 09-09-2021-07-12-2021 Lecture Tuesday, Thursday 01:00PM - 02:15PM, Young Sports Ctr, Room 212
- Teacher: Sarah Finch
- Teacher: Lindsay Goodridge