Description
This course provides a foundation in the basic principles of food service management. Front of the house topics of study include organization, staffing, service planning and front of house design. Back of the house topics of study include menu planning and design, product procurement, production, quality assurance, sanitation, kitchen planning and design, and other food service management topics. Course includes a Hazard Analysis of Critical Control Points (HACCP) plan as a group project. Pre-req C or better in CUL231.