Basic principles and techniques involved in the management of
foodservice operations which include menu planning, purchasing, receiving, storing,
and issuing, food production, assembly, delivery, service, sanitation, and
safety.
This
course is the continuation of HNF 104 (Foodservice Systems I). It includes the
basic principles and techniques involved in the management of foodservice establishment.
These include facilities planning and design, equipment and furnishings, food
and beverage management, financial management, marketing management,
organizational management, human resource management, administrative
leadership, and work improvement and productivity.
Basic principles and techniques involved in the management of
foodservice operations which include menu planning, purchasing, receiving, storing,
and issuing, food production, assembly, delivery, service, sanitation, and
safety.
Nutritional, Social, Economic and Aesthetic
Aspects of Food Management
Basic principles and techniques involved in the management of
foodservice operations which include menu planning, purchasing, receiving, storing,
and issuing, food production, assembly, delivery, service, sanitation, and
safety.
Basic principles and techniques involved in the management of
foodservice operations which include menu planning, purchasing, receiving, storing,
and issuing, food production, assembly, delivery, service, sanitation, and
safety.
