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.

Open to HT-MGMT and HUMNUT or NUTRN majors only. HT-MGT 100 or NUTR maj