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.
In this course, you will learn the basic principles and methods of conducting scientific research in the field of food, nutrition, and dietetics. It includes concepts on scientific method, research ethics, research conceptualization, data gathering, research report writing and presentation.
This
course is the continuation of HNF 131 (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.
