Hospitality & Tourism Managmnt 350 - Food Service Management

Management of both commercial and institutional food service operations. Includes: management by menu concept, site selection process, functional cycle of control (purchasing, receiving, storing, and issuing), production forecast and scheduling. Development of operational and financial food and beverage cost controls, including menu pricing, budgeting, and internal/external sales analyses.

Prerequisite: HT-MGT 100 except for Nutrition or Human Nutrition majors. HT-MGT 100 or NUTR maj