Course Number :
Course Title: FOODSERVICE MANAGEMENT
Foodservice systems will be explored through examining the component parts of a typical foodservice operation. This component parts include: management and organization, procurement, production, distribution, service, maintenance, and sanitation. The course will also explore modern trends in foodservice/restaurant management. All students will be required to sit for the National Restaurant Association ServSafe Food Protection Manager Certification exam and preparation for upper level food courses. This course is a prerequisite to take HMGT 1330 Principles of Food Prep. Additionally, you will have to pass the National Restaurant Association ServSafe Food Protection Manager Certification exam.
Prerequisite: HMGT 0101