Course Code: 1630
Department: Other
Course Type: Hospitality Management
Course Format: Online
Credits: 3
Course Description
This course focuses on the management principles aligned with commercial and non-commercial food service operations. Topics include essential elements associated with market comparisons, menu development, customer service, standard cost analysis, and financial management. Discussions will incorporate both chain and independent establishments to evaluate management structure and decisions associated with quality controls, supervision, facility designs, strategic management, and operational processes contingent upon classifications, service levels, and food products.
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Corequisites
HSM-1510, CUL-1100.
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Program Requirement
Food Service Management Letter of Recognition,Culinary Arts, A.A.S.,Culinary Arts Certificate,Hospitality Services Management, A.A.S.,Hospitality Services Management Certificate