HND225

Course Description

course purpose is to introduce management theories and principles, and the effective use of resources in the design and administration of food service facilities. Principles of food service management used in selecting, storing, preparing and serving food in quantity for various foodservice operations. Emphasis is on menu planning, quality control, purchasing, equipment and layout/ design. Consideration is given to operating environmentally safe and efficient facilities with emphasis on sanitation and safety. Administrative and leadership responsibilities of the food service manager are emphasized, including financial planning and personnel issues.

Course Details