Food Service Operation Management

Course Code:
CUL 230
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options, Quantitative Problem Solving - Reinforcing
Course Description:
This course is designed to introduce the student to the relationship between menu development and the financial impact on food service operations. This course walks the student through the development cycle, beginning with the market research process to support functions of purchasing and receiving, storing and requisitions of food and beverage to produce menu items. Students become familiar with management practices related to foodservice operations such as costing recipes, setting appropriate selling prices based on fixed and variable costs and forecasting to determine food and labor needs. This course also addresses the ongoing processes necessary for maintaining overall profitability including the development of a budget, the analysis of financial reports, and the identification of areas requiring corrective action. Completes General Education Requirement:QP-R.
Credit:
3
Degrees & Certificates
Course Descriptions