BUS303: Food Service Management

Course Description

The Food Service Management course offers a comprehensive overview of the principles and practices necessary for effective management within the food service industry. This course equips students with a solid foundation in areas such as food safety and facility sanitation, nutrition, menu/meal planning, food purchasing and procurement, kitchen operations, facilities design, customer/client service, and employee development. Students apply the principles covered in this course practically through research and recommendations for the operations of a food service business or nonprofit, including applications particularly for the needs of rescue missions and similar organizations.

Course Objectives

After completing this course, you will be able to:

1. Articulate a philosophy of food service as a career/calling and ministry
2. Analyze a food service operation from a systems perspective, describing its inputs, processes, and outputs
3. Apply food safety and sanitation regulations and practices to ensure a clean and safe environment in a food service operation
4. Apply principles of nutrition and financial concerns to develop a menu/meal plan for a food service operation
5. Align a food service operation with the overall mission, vision and goals of an organization based on the population it serves
6. Develop effective strategies for managing food service operations, including staffing, purchasing/procurement, inventory control, and cost management
7. Develop a plan for food service facility design and equipment selection
8. Develop a plan for excellent customer/client service in a food service operation
9. Develop an employee training plan and HR policy recommendations to foster a positive work environment and provide exceptional service to customers/clients

Syllabus

Course Materials & Tuition