FDBS 400 - Food Service Retail Management

Course Description
The management of a food service operation requires the integration of skills and knowledge relating to finance, operations, food production and presentation, and customer service. This course provides an overview of the essential skills required for a startup business on opening day. In this course, students will practice management roles and responsibilities within a live operation, plan a menu, create a staffing plan, demonstrate professionalism and create a positive guest experience. In addition, students will learn to maintain a safe environment for guests and staff, manage inventory, assess contracts, and apply basic merchandising and selling techniques.

3 Credits:

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Domestic Fee
613
International Fee
2232.18
Registration Statement
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