Contract Food Management
SHA HF 225
Provides an in-depth overview of the contract foodservice segment of the hospitality industry and examines how it has evolved into a dynamic field through innovative and creative management techniques. Explores current trends as well as the future of contract dining and examines career paths for managers within this segment. Instructional format includes hands-on review of actual contracts as well as lectures from industry experts and field trips to contract food-service operations. 2 credits, offered Spring Only.