TEM 316 Food Service Management

An introduction to managing the food service operation in restaurants, institutions, catering, and other food service businesses. Emphasis is placed on quality, cost-effective management, guest service, and the identification, solution, and prevention of problems in purchasing, sanitation, receiving and storing, menus, frozen foods, kitchen layouts, controls, training of employees, and communications.

Credits

3

Prerequisite

TEM 300 or permission of instructor.