FDSV B59

Food Service Production Management

Emphasizes basic knowledge of the first-line hospitality supervisor's roles and responsibilities. Principles of good people management are presented in how they apply to the job. Food purchasing activities for foodservice operations and product information from a management's perspective are discussed in relation to supervisory roles. Basic principles of cost control are discussed along with applications of basic accounting procedures to cost controls and profitability. Field trips may be required.

Units: 3.0

Hours: 54.0