The class discusses the structure of the industry including chains, franchising, ownership, and management. The course explores the inner workings of various components of lodging, foodservice and entertainment organizations. It previews the important disciplines covered in upper level classes. Actual industry examples and case studies are used extensively. Food Service Management A lab-based overview of food production.
Emphasis is placed on food science, nutrition and food management skills.
Students practice food management techniques, proper use of tools and equipment, and the evaluation of food products. In addition, the concepts of managing from the front door and the back door are discussed. I 400 hours of supervised internship experience. A look at the laws that apply to hotels, food-service establishments, and the travel industry. Overview of the generic principles of marketing as they apply to all industries, including consumer products and manufacturing.