Management of Food Service

SAR HS 510

This course provides the foundational knowledge of food service management viewed as a system. Management of human resources, quantity food production, menu development and financial accountability will be discussed as well as regulatory and other controls that influence the function of the system. 4 credits, 1st semester

SPRG 2015 Schedule

Section Instructor Location Schedule Notes
A1 DeBiasse SAR TR 2:00 pm-3:30 pm Mts w/SAR HS310

Note: this course was also offered during Summer Term

Note that this information may change at any time. Please visit the Student Link for the most up-to-date course information.