RD6135 Food Service Management Skills
This course is a continuation of Food Safety and the Principles of Quantity Food Production. Students develop a business plan in which they create the concept, organizational structure, initial operational budget, menu and marketing plan of a specific food service operation. Students develop models for ordering, receiving, inventory, staffing, orientation, training and labor schedules. Human resource management, facilities management, leadership and effective communication continue to be highlighted.
Prerequisite
RD6130 and admission into MSN/DPD program; students are required to maintain the same section cohorts for
RD6135 and
RD6141, as group projects begun in this course continue into
RD6141.