HSC 3520 - Foodservice Management

Credits: 4

This course will provide an overview of the management practices utilized to plan, direct, coordinate, and control foodservices. Students will gain an understanding of volume food production and service through a series of problem- based learning activities as well as didactic coursework. Through an emphasis on group work and an applied field practicum, students will become familiar with the techniques foodservice managers utilize to control human and financial resources required for the operation of a successful foodservice. This course is intended for health science majors with a concentration in nutrition.