This course is a study of food service production and management. Topics include quantity food purchasing and preparation, food safety and HACCP, sanitation, human resource planning and supervision. Practical experience in quantity food production and food service administration is gained by running a food catering operation using a team approach to management. Two lecture hours, six hours laboratory. 09-01-2020-02-04-2020 Lecture Thursday 11:30AM - 01:30PM,