Prerequisite: SAR HS230. Course is limited to nutrition majors in the dietetics track or with consent of instructor. - This course provides an in-depth exploration of foodservice systems, emphasizing key subsystems such as procurement, production, distribution and service, and food safety and sanitation. Students will apply management theories to operation and service development, examine strategies to optimize quality, control costs, enhance customer and employee satisfaction, manage conflict, and interpret financial data to enhance financial accountability. The course also examines regulatory compliance and continuous quality improvement methods. Students will demonstrate their knowledge through practical applications and the development of a comprehensive plan for a foodservice organization.

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