HFT4809 Management of the Foodservice Industry
This course prepares students with the theoretical, organizational and operational skills necessary to understand, synthesize and put into action the management philosophies and procedures of the foodservice industry. Students will learn key concepts of creating, developing, managing, and running a foodservice business, from concept to operation.
Enrollment Requirements
Prerequisite: Student must be at junior level status or above to register for this course.
Offered
Spring