RD6135 Food Service Management Skills

This course is a continuation of Food Safety and the Principles of Quantity Food Production. Students complete business plan component activities to develop and reinforce knowledge of foodservice business concepts, organizational structure, operational budgets, marketing, menus and human resource specific to  food service management. 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.

Credits

2

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.