FNH 216 - Foodservice Management

Foodservice Management skills are presented to assist the professional in operating non-commercial foodservice and dining operations. This course will teach the use of menus as the basis of daily operations; explore management of human resources; explain safety in the flow of food; illustrate how to manage business operations. Application of lecture material in field experience or experiential learning activities of five hours per week are scheduled.

Co-requisites: NONE

Prerequisites: FNH 112

Credits: 4(Lec: 3 Other: 5)