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 food service business concepts, organizational structure, operational budgets, marketing, menus, and human resources specific to food service management.

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.