RD6135 Food Service Management 2
This course is a continuation of Food Service Management 1. 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
RD6131 and admission into MSN/DPD program; students are required to maintain the same section cohorts for RD6135 and RD6140, as group projects begun in this course continue into RD6140.